In a medium bowl, mix the softened cream cheese, sour cream, and ranch seasoning until smooth and well combined.

Stir in the shredded cheddar cheese, crumbled bacon, and chopped green onions.

Spread the mixture evenly over each flour tortilla, leaving a small border around the edges.

Roll each tortilla up tightly into a log.

Wrap the rolled tortillas in plastic wrap and refrigerate for at least 1 hour to firm up.

Unwrap and slice each roll into 1-inch pinwheels using a sharp knife.

Arrange on a serving platter and serve chilled.