Cook 8 bacon strips in a skillet, flipping occasionally, until brown and crisp. Remove from heat, pat with paper towels to absorb excess grease, and crumble into small, bite-sized pieces.

Add the softened cream cheese and shredded cheddar cheese to a food processor. Blend until smooth.

Chop the fresh chives into tiny pieces; then add the chives and ranch seasoning mix to the food processor. Pulse and blend until fully incorporated with the cheese mixture.

On a clean workspace, lay out one burrito. Spread roughly ¼ of the cheese mixture onto the burrito. Be sure to cover the ENTIRE surface of the burrito since this is the "glue" that holds the turkey roll up together.

Sprinkle 2 crumbled strips (or roughly ¼ of the bacon) on top of the cheese mixture.

Arrange 6-8 thin slices of turkey lunchmeat over the bacon. It's okay if the slices overlap each other. Cover roughly ⅔ of the burrito with the turkey slices, but allow approximately ⅓ to be uncovered at the top (that's because as you roll it up, the turkey will naturally start shifting to the top edge).

Using both hands, start at the bottom and tightly roll up the burrito so that the meat and cheeses get tucked inside.

Wrap the turkey roll up tightly with a few layers of plastic wrap.

Repeat these steps to make three more roll ups. Then refrigerate all four of them for a minimum of one hour.

When ready to serve, remove the plastic wrap. Place the roll ups seam side down on a cutting board; gently slice into 1 inch pieces. You should yield 8 decent looking pinwheels from each roll up (you may discard ends if you wish).

Refrigerate leftovers, store in an airtight container and enjoy within 2-3 days. Because of the cream cheese and flour tortillas, freezing isn't recommended. The turkey pinwheels will be too soggy when you defrost them.