In a large mixing bowl, combine shredded cooked chicken, softened cream cheese, shredded cheddar cheese, crumbled cooked bacon, ranch seasoning mix, and milk. Blend until smooth and creamy.

Lay out a tortilla flat. Scoop a generous portion of the chicken mixture onto the center of the tortilla, leaving about an inch of space around the edges. Spread the mixture evenly.

Starting at one edge, roll the tortilla tightly, applying even pressure. Continue until fully wrapped, ensuring the edges seal well.

Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 2 hours to firm up the filling.

After chilling, unwrap the logs and slice into ½-inch thick pinwheels. Arrange slices on a platter and garnish as desired.