Ingredients:

2 cups cooked chicken, shredded (leftover rotisserie chicken works great)

8 ounces cream cheese, softened

1 cup shredded cheddar cheese

½ cup cooked bacon, crumbled

1-2 tablespoons of ranch seasoning mix

1 tablespoon of milk

4 large tortillas (flavored varieties like spinach or sun-dried tomato are recommended)

Instructions:

Prepare the Filling: In a large mixing bowl, combine shredded chicken, cream cheese, cheddar cheese, bacon, milk, and ranch seasoning. Ensure all ingredients are evenly mixed.

Fill the Tortillas: Lay out the tortillas and evenly distribute the chicken mixture among them. Spread it across each tortilla, maintaining a small border along the edges.

Roll Them Up: Tightly roll each tortilla, ensuring the filling is securely packed inside, and repeat the process with the remaining tortillas.

Let Them Set: Wrap the rolled tortillas in plastic wrap and refrigerate for at least 2 hours or overnight to firm them up.

Slice and Serve: Remove from the refrigerator, slice into ½-inch thick pinwheels, and arrange on a serving platter. Garnish with additional green onions if desired.