Shred the cooked chicken into fine pieces using two forks or a food processor.

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

Spread a generous amount of the mixture in the center of each tortilla.

Roll each tortilla tightly to encase the filling.

Wrap each pinwheel in plastic wrap and refrigerate for 30 minutes.

Slice each roll into 1-inch thick pieces.

Sprinkle with fresh parsley and serve on a platter.