1. Prepare Filling: In a large bowl, using an electric mixer, beat the softened cream cheese and sour cream on medium speed until smooth and creamy, about 2 minutes.

2. Season: Add the entire packet of dry ranch dressing mix. Beat on low speed until fully incorporated.

3. Add Mix-ins: Fold in the shredded chicken, crumbled bacon, shredded cheddar cheese, and the white parts of the green onions. Use a spatula to mix until evenly distributed.

4. Assemble Logs: Lay one tortilla flat. Spread about ¾ cup of the chicken mixture evenly over the surface, covering in a thin, even layer from edge to edge.

5. Roll: Starting from one edge, roll the tortilla up tightly around the filling into a log. Press firmly to eliminate gaps.

6. Chill: Place the rolled log seam-side down on a sheet of plastic wrap. Wrap it tightly, twisting the ends. Repeat with remaining tortillas. Refrigerate for at least 1 hour, or up to 24 hours.

7. Slice & Serve: Unwrap logs. Using a serrated knife, slice into 1-inch thick pinwheels. Arrange on a platter, sprinkle with reserved cheddar, green onion parts, and parsley.