Begin by shredding the cooked chicken if you haven't already. Aim for small, bite-sized pieces.

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 everything together until thoroughly blended and creamy.

Take one large flour tortilla and lay it flat. Spoon a generous amount of the chicken mixture into the center, leaving about an inch border. Spread the filling evenly.

Starting at one end of the tortilla, carefully roll it up tightly, tucking in the filling as you go.

Continue the process for the remaining tortillas, rolling each one with the filling.

Wrap each pinwheel tightly in plastic wrap and place them in the refrigerator to chill for at least 30 minutes.

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

Sprinkle fresh parsley over the sliced pinwheels before serving.