Mix the softened cream cheese and dry ranch seasoning in a medium bowl until smooth and well combined.
Add the chopped chicken, shredded cheddar cheese, crumbled bacon, and green onions. Stir until ingredients are evenly distributed.
Spread the mixture evenly over the 4 tortillas, ensuring you spread all the way to the edges.
Roll each tortilla tightly into a log shape.
Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
Slice the chilled logs into 1-inch thick pinwheels using a serrated knife.
Serve immediately or store in the refrigerator until ready to eat.
