When I served these at a party, people kept grabbing seconds and thirds

In a large bowl, mix together the shredded chicken, softened cream cheese, shredded cheddar cheese, crumbled bacon, ranch seasoning, and milk until well combined. The mixture should be smooth and evenly distributed.
Lay one tortilla flat on a clean surface.
Spread a portion of the chicken mixture evenly across the tortilla, leaving a small border around the edges to prevent spillage when rolling.
Starting at one edge, roll the tortilla tightly, ensuring the filling stays snug inside.
Repeat with the remaining tortillas and filling.
Wrap each rolled tortilla in plastic wrap.
Refrigerate the rolls for at least 2 hours or overnight to allow the flavors to meld and make slicing easier.
After chilling, unwrap the rolls and slice them into 1/2-inch thick pinwheels using a sharp knife.
Arrange the pinwheels on a serving platter. Garnish with extra green onions or fresh herbs if desired.
Notes
Customize these pinwheels with different cheeses, additional ingredients like green onions or bell peppers, or by using whole wheat or other flavored tortillas. For a spicy kick, add hot sauce or jalapeños to the filling, and for a vegetarian option, replace the chicken with roasted vegetables and omit the bacon.
Nutrition
Serving: 50g
Calories: 150kcal