In a bowl, combine the cream cheese, cheddar cheese, bacon, ranch powder, and milk. (I used 2 TBS).

Lay the tortilla out flat and spread ¼ of the mixture all over the surface of the tortilla, spreading the mixture right to the far end of the tortilla. (So, when you wrap it up, that end will act like a ‘glue’ to secure the wrap and prevent it from unrolling).

lay 3-4 (I used 4) slices of turkey over top the cheese mixture.

Beginning at the edge that is closest to you, start wrapping the tortilla up tightly. Place the rolled pinwheel on a plate, seam side down.

Cover and chill in the fridge for at least an hour to firm the cheese mixture. When about to serve, remove from the fridge, cut off the end pieces of the wrap, and with a serrated knife, cut the roll into 1-inch slices.

Enjoy!