Begin by shredding the cooked chicken if it isn’t already shredded. This should take about 5 minutes.

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 thoroughly.

Lay a large flour tortilla flat. Spoon a generous portion of the creamy filling into the center, leaving space at the edges.

Starting from one side, roll the tortilla tightly around the filling, keeping it snug.

Repeat the rolling process with the remaining tortillas and filling.

For optimal flavor, wrap each rolled tortilla tightly in plastic wrap and refrigerate for about 30 minutes.

Once chilled, remove the plastic wrap and slice each roll into 1-inch thick pinwheels.

Garnish with fresh parsley if desired and arrange on a platter.