In a mixing bowl, combine the shredded chicken, cream cheese, ranch dressing mix, bacon bits, and half of the shredded cheddar cheese. Blend until well incorporated.

Lay each tortilla flat on a clean surface and distribute the chicken mixture, leaving a small border around the edges.

Roll the tortilla tightly from one end to another, ensuring the filling is packed inside.

Slice each rolled tortilla into 6-8 pinwheels and arrange them with the colorful layers visible.

If using a slow cooker, place the pinwheels in the cooker for an hour on low heat to warm through and melt the cheese.

For an air fryer, preheat to 375°F (190°C) and place pinwheels inside for 6-8 minutes or until golden and crispy.

Serve immediately, garnished with chopped green onions for an added pop of color and freshness.