Start by taking your softened cream cheese and placing it in a medium mixing bowl. Blend with ranch seasoning until smooth and creamy, about 1-2 minutes.

Fold in the diced cooked chicken and crispy bacon into the ranch-flavored cream cheese. Add the shredded cheddar jack cheese and a small pinch of salt and pepper.

Lay out your flour tortillas and spread an even layer of the filling onto each tortilla, leaving a small border around the edges.

Carefully roll each tortilla tightly from one end to the other, placing them seam side down on a cutting board. Chill for about 10 minutes.

After chilling, slice each rolled tortilla into 1-inch thick pinwheels. Arrange on a serving platter.