In a medium mixing bowl, combine the softened cream cheese with ranch seasoning. Stir well until the mixture becomes smooth, creamy, and evenly blended.

Fold in shredded cheddar cheese, crumbled bacon, and green onions (if using). The mixture should be thick, spreadable, and slightly chunky from the bacon and cheese.

Lay the tortillas flat on a clean surface. Spread a generous layer of the filling mixture across each tortilla, making sure to reach all edges for even flavor in every bite.

Roll each tortilla up tightly into a log. Wrap each rolled tortilla in plastic wrap to help them hold their shape.

Refrigerate the wrapped rolls for at least 1 hour. This step is crucial—it allows the filling to firm up and makes slicing easier and cleaner.

Unwrap the rolls and use a sharp knife to slice each one into 1-inch pinwheels. Arrange on a platter and serve chilled.