In a medium-sized mixing bowl, combine chive and onion cream cheese, buttermilk ranch dressing, garlic salt, and black pepper. Blend on medium speed until smooth and creamy for about 2-3 minutes.

Gently fold in the shredded rotisserie chicken, sharp cheddar cheese, crumbled bacon, and fresh chives into the creamy mixture until evenly coated, about 1-2 minutes.

Lay out the burrito-sized spinach and herb wraps on a clean surface. Spread the filling mixture evenly over each wrap, covering edge to edge.

Starting from one end, roll each wrap tightly to form a log shape, ensuring an even thickness throughout, about 3-4 minutes.

Wrap each rolled pinwheel tightly in plastic wrap and refrigerate for at least 4 hours, allowing flavors to meld and make slicing easier.

Once chilled, slice each roll into 12 equal pieces with a sharp knife for a clean cut, ready to serve!