If your chicken isn't already shredded, take about 2 cups of cooked chicken and shred it into bite-sized pieces. Place the shredded chicken in a mixing bowl, ensuring it's well-fluffed and ready to combine with the creamy fillings.

In the bowl with shredded chicken, add 1 cup of softened cream cheese, 1 cup of shredded cheddar cheese, a packet of ranch seasoning, ½ cup of crumbled bacon, and ¼ cup of chopped green onions. Use a spatula or spoon to thoroughly mix everything together until the ingredients are well-combined.

Take one large flour tortilla and lay it flat. Spoon approximately ½ to ¾ cup of the chicken mixture into the center, leaving an inch border around the edges.

Starting from one end, tightly roll the tortilla up to encapsulate the chicken filling, pressing gently to secure.

Continue the process with the remaining tortillas and filling mixture. Set aside on a plate.

For optimal flavor integration, wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes.

Once chilled, unwrap and slice each roll into 1-inch thick pinwheels.

Arrange the sliced pinwheels on a serving platter and sprinkle with fresh parsley if desired.