In a large bowl, add the shredded chicken, ranch dressing, crumbled bacon, shredded cheddar cheese, chopped green onions, and chopped spinach if using. Gently toss with a spatula until everything is evenly coated and distributed.

Lay a flour tortilla flat on a clean surface and smooth it with your hands. Spoon a generous portion of the chicken mixture down the center of the tortilla and spread it evenly, leaving a ½-inch border around the edges.

Starting from one end, roll the tortilla up tightly, pressing as you go to create a compact log. Repeat with the remaining tortillas and filling.

Refrigerate the rolled logs for 15–30 minutes to firm up. Use a sharp knife to slice each roll into 1-inch pinwheels.

Arrange the pinwheels on a serving platter and serve immediately, or store refrigerated until ready to serve.