Combine the cream cheese, cheddar cheese, chicken, bacon, green onion, and Ranch dressing mix in a bowl. Stir until well combined.

Cut about 1 inch off the ends of the tortillas to square them up a little bit. Spread the cream cheese mixture evenly between the tortillas, making sure to spread all the way around the edges.

Roll the tortillas tightly and press to secure the ends. Cover with plastic wrap and refrigerate for at least 20 minutes before slicing and serving.