1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook the bacon until crispy. Remove and set aside, leaving the bacon grease in the skillet.
3. Season the chicken breasts with garlic powder and black pepper. Cook in the bacon grease until golden brown and cooked through, about 6-7 minutes per side. Allow the chicken to rest for a few minutes before slicing it into thin strips.
4. Lay out the tortillas on a clean surface. Spread a generous amount of ranch dressing over each tortilla, leaving about an inch from the edges.
5. Evenly distribute the sliced chicken, crispy bacon, and shredded cheddar cheese over the ranch-dressed tortillas.
6. Roll each tortilla tightly, then place seam-side down on the prepared baking sheet.
7. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the tortillas are lightly golden.
8. Remove from the oven, slice into pinwheels, and sprinkle with fresh parsley before serving.

Cooking has always been my sanctuary, a place where I can get lost in the process. Each step of this recipe is an opportunity to enjoy the journey, not just the destination.