Step 1: Create the Flavorful Filling Base
In a large mixing bowl, combine the softened cream cheese, ranch dressing, and barbecue sauce. Use a hand mixer or a sturdy spatula to beat them together until the mixture is completely smooth and well-combined.

Step 2: Incorporate Seasonings and Chicken
To the creamy base, add the garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well. Add the finely shredded chicken and the optional shredded cheddar cheese. Stir until the chicken is evenly and thoroughly coated in the sauce.

Step 3: Add the Fresh Crunch
Gently fold in the diced celery, sliced green onions, and optional cilantro and spinach. Be careful not to overmix; you just want them evenly distributed. Taste the filling and adjust seasoning, adding more BBQ sauce, ranch, salt, or pepper to your liking.

Step 4: Soften and Prepare the Tortillas
To prevent cracking when rolling, lightly soften your tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 15-20 seconds, OR by quickly heating them in a dry skillet for 10-15 seconds per side until pliable.

Step 5: Assemble the Roll-Ups
Lay one softened tortilla flat on a clean work surface. Spoon about ¾ cup to 1 cup of the chicken mixture onto the lower third of the tortilla. Using a spatula or the back of a spoon, spread the mixture into an even, compact rectangle, leaving about a 1-inch border at the bottom and sides.

Step 6: The Tight Roll
Starting from the edge closest to you, begin rolling the tortilla up and away from you, keeping the filling tucked in tightly. Roll as firmly as possible without squeezing the filling out the ends. You should have a tight, even cylinder.

Step 7: Wrap and Chill (The Most Crucial Step)
Individually wrap each rolled tortilla tightly in plastic wrap. Twist the ends to secure. Place the wrapped roll-ups seam-side down on a plate or tray and refrigerate for at least 2 hours, but ideally 4 hours or overnight. This chills the filling, sets the cream cheese, and allows the flavors to meld. Most importantly, it firms up the roll-up, making it possible to slice cleanly without falling apart.

Step 8: Slice into Perfect Pinwheels
Remove the roll-ups from the refrigerator. Unwrap and discard the plastic. Using a very sharp serrated knife, trim off the uneven ends (a chef’s treat!). Then, slice the roll-up crosswise into 1-inch thick pinwheels. Wipe the knife clean between cuts for the neatest slices.

Step 9: Present and Serve
Arrange the pinwheels on a serving platter. For a beautiful presentation, drizzle a little extra BBQ sauce and ranch dressing in zig-zags over the top. Garnish with fresh chives or parsley. Serve immediately with extra dipping sauces on the side, secured with toothpicks for easy grabbing