01 - In a medium bowl, combine the softened cream cheese and ranch dressing. Mix until smooth and creamy, creating a cohesive base for the filling.
02 - Add the shredded chicken, finely chopped dill pickles, chopped dill, chives, garlic powder, black pepper, and salt to the bowl. Mix thoroughly to ensure all ingredients are evenly distributed throughout the mixture.
03 - Lay one large flour tortilla flat. Spread approximately one-quarter of the chicken mixture evenly across the surface, maintaining a ½-inch border along the edges to facilitate a tight roll.
04 - Tightly roll up the prepared tortilla. Repeat this process with the remaining tortillas and the rest of the chicken mixture.
05 - For easier slicing, wrap each rolled tortilla individually in plastic wrap and refrigerate for a minimum of 30 minutes to allow the filling to firm up.
06 - Unwrap the chilled rolls. Using a sharp knife, slice each roll into five uniform pinwheels.
07 - Serve the dill pickle ranch chicken pinwheels chilled, or pack them into lunchboxes for an on-the-go meal.