In a large mixing bowl, combine the softened cream cheese and ranch dressing. Stir until smooth and well combined.
Add the shredded cheddar cheese, crumbled bacon, and fresh parsley (if using). Mix until all ingredients are evenly distributed. Taste and season with salt and pepper, if desired.
Assemble the Pinwheels:
Lay a flour tortilla flat on a clean surface. Spread a generous layer of the cream cheese mixture evenly over the tortilla, covering it almost to the edges.
Roll the tortilla tightly, starting from one edge, and make sure the filling stays in place as you roll it.
Slice the Pinwheels:
Once the tortilla is rolled up, slice it into 1-inch pinwheels using a sharp knife. Be careful not to press down too hard to avoid flattening the rolls.
Serve:
Arrange the pinwheels on a serving platter and enjoy immediately, or chill in the fridge for 20-30 minutes for easier slicing and to allow the flavors to set.
Serving and Storage Tips:
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