In a large mixing bowl, combine the cooked and shredded halal chicken, softened cream cheese, ranch dressing, shredded cheddar cheese, chopped green onions, garlic powder, onion powder, and black pepper.

Mix until all ingredients are well combined and the mixture is creamy.

Lay one tortilla flat on a clean surface and spread a generous portion of the chicken mixture evenly over the tortilla, leaving a small border around the edges.

Carefully roll the tortilla tightly from one end to the other, ensuring the filling stays inside.

Repeat the process with the remaining tortillas and filling.

Once rolled, place the pinwheels seam side down on a cutting board.

Using a sharp knife, slice each roll into bite-sized pinwheels, about 1-2 inches thick.

Arrange the pinwheels on a serving platter and garnish with fresh parsley if desired.

Serve immediately or refrigerate until ready to serve.