Begin by shredding your cooked chicken, ensuring it is bite-sized for easy mixing.

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

Continue mixing the filling until well blended and evenly distributed.

Lay a flour tortilla flat, spoon a generous amount of the chicken mixture into the center, leaving space at the edges.

Starting at one end, roll the tortilla up tightly, enclosing the filling completely.

Continue the rolling process with the remaining tortillas and filling.

Wrap each pinwheel in plastic wrap and chill for about 30 minutes.

After chilling, slice each roll into bite-sized pieces, about 1 inch thick.

Sprinkle fresh parsley over the sliced pinwheels for garnish.