In a medium bowl, combine the softened cream cheese, ranch dressing mix, shredded cheddar cheese, milk, and garlic powder. Stir until smooth and well combined, then fold in the cooked crumbled bacon and shredded chicken until evenly distributed throughout. The mixture should be creamy and hold together when scooped. I find it helpful to use a spatula rather than a spoon here—it breaks up the cream cheese more efficiently and ensures the bacon and chicken are distributed evenly without overworking the mixture.

Lay one tortilla flat on a clean work surface. Spoon approximately 1/4 cup of the filling mixture from Step 1 onto the center of the tortilla, leaving about 1.5 inches of space on all sides. Starting from one side, roll the tortilla tightly toward you, tucking in the filling as you go and ensuring the seam ends up on the bottom. Repeat with the remaining 4 tortillas. Pro tip: if your filling seems too soft to hold its shape, chill it for 10 minutes before filling—this makes the rolls much easier to assemble.

Place all 5 rolled tortillas seam-side down on a cutting board or plate and refrigerate for at least 30 minutes. This chilling time allows the filling to firm up, making the rolls easier to slice cleanly without falling apart. Once chilled, trim about 1/2 inch from each end of the rolls to remove any exposed filling, then slice each roll into 1-inch thick pieces. You should get roughly 8-10 pieces per roll, yielding about 40-50 total pieces.