Beat the softened cream cheese and dry ranch seasoning in a medium bowl until smooth and creamy.
Stir in the shredded chicken, cheddar cheese, crumbled bacon, and green onions until evenly combined.
Spread about 1/2 cup of the mixture evenly over each tortilla, leaving a small border around the edges.
Roll each tortilla tightly, starting from one end and working your way to the other.
Wrap the rolled logs tightly in plastic wrap.
Refrigerate for at least 1 hour to allow the filling to firm up.
Unwrap and slice each log into 1-inch thick pinwheels using a serrated knife.
Serve chilled or at room temperature.
