Prepare the cooked chicken by shredding it using two forks into bite-sized pieces.

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

Lay a tortilla flat and scoop a generous amount of filling onto the center; spread evenly.

Tightly roll the tortilla around the filling, tucking it in as you go.

Repeat with remaining tortillas and filling; arrange pinwheels seam-side down on a platter.

Wrap pinwheels in plastic wrap and refrigerate for at least 30 minutes.

Slice the chilled rolls into 1-inch pinwheels using a sharp knife.

Garnish with parsley if desired before serving.