Begin by shredding the cooked chicken if you haven’t done so already and set aside.

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

Lay a flour tortilla flat and spoon a generous amount of the chicken filling into the center.

Starting from one edge, tightly roll the tortilla around the filling, tucking in the sides as you go.

Continue with the remaining tortillas and filling, placing them seam-side down.

Wrap each rolled tortilla in plastic wrap and refrigerate for about 30 minutes.

Once chilled, cut each rolled tortilla into 1-inch pinwheels.

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