In a medium size bowl mix together softened cream cheese, sour cream and ranch seasoning. Stir until everything is well blended.

Add shredded cheddar cheese, diced chicken, bacon pieces, and diced green onions to the cream cheese mixture. Fold in until everything is evenly distributed.

Lay a tortilla flat and scoop ½ of the chicken mixture into the center. Using the back of a spoon or a spatula smooth the mixture across the tortilla evenly to about ¼ inch away from the edges.

Starting at the edge closest to you roll the tortilla up as tightly as possible.

Lay the rolled tortilla seam side down on a piece of plastic wrap. Wrap the roll tightly and place in the refrigerator.

Repeat with the second tortilla.

Refrigerate the rolls for at least an hour.

When ready to serve, remove from the refrigerator. Using a sharp knife slice off the ends. Then slice each roll into 12 even pieces.

Serve immediately or place pinwheels in an airtight container in the fridge until ready to serve.