In a large mixing bowl, combine the softened cream cheese, ranch dressing, and shredded chicken. Mix until well blended and the chicken is evenly coated. Add in the chopped green onions, diced red bell pepper, and any optional add-ins.

Lay each tortilla flat and spread a generous amount of the filling evenly over the surface, leaving a small border around the edges.

Carefully roll each tortilla tightly from one side to the other, pressing gently to ensure they hold their shape.

Wrap each rolled tortilla in plastic wrap and place them in the refrigerator for at least one hour to chill and firm up.

After chilling, remove the plastic wrap and slice each roll into 1-inch pinwheels. Arrange on a serving platter and serve with your choice of dips.

Store any leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Enjoy cold or at room temperature.