Shred the cooked chicken if not already done, preferably using rotisserie chicken.

In a mixing bowl, combine shredded chicken, cream cheese, cheddar cheese, ranch seasoning, bacon, and green onions. Mix thoroughly until creamy.

Lay a tortilla flat, scoop a portion of the mixture into the center, and spread it evenly.

Roll the tortilla tightly from one end to fully encase the filling.

Repeat with remaining tortillas and place seam-side down on a cutting board.

Wrap pinwheels in plastic wrap and refrigerate for about 30 minutes to enhance flavor.

Slice each roll into 1-inch thick pinwheels using a sharp knife for clean cuts.

Optional: Sprinkle chopped parsley over pinwheels before serving for added color.