Begin by shredding your cooked chicken if it isn’t already prepared.

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

Lay a flour tortilla flat on a clean surface and spread a generous portion of the chicken mixture into the center.

Carefully roll the tortilla from one end to the other, tucking the filling in as you go.

Continue with the remaining tortillas and chicken mixture.

Optionally, wrap each rolled tortilla in plastic wrap and refrigerate for 30 minutes.

Using a sharp knife, cut each rolled tortilla into bite-sized pieces.

Sprinkle chopped fresh parsley over the sliced pinwheels before serving.