Begin by shredding the cooked chicken, ensuring it’s finely pulled apart for an even texture.

In a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, ranch seasoning mix, crumbled bacon, and chopped green onions.

Lay a large flour tortilla flat on a clean surface. Spoon approximately one-quarter of the chicken mixture into the center of the tortilla.

Starting from one edge, carefully roll the tortilla tightly around the filling.

Continue the same process with the remaining tortillas and chicken mixture.

For best results, wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes.

Once chilled, using a sharp serrated knife, slice each roll into 1-inch thick pinwheels.

If desired, sprinkle the sliced pinwheels with fresh parsley for a pop of color.