In a medium bowl, use a hand mixer to whip together chive and onion cream cheese with buttermilk ranch dressing, garlic salt, and black pepper until smooth and creamy.

Gently fold in chopped rotisserie chicken, grated sharp cheddar cheese, cooked crumbled bacon, and chopped fresh chives until evenly distributed.

Lay out the spinach and herb wraps and evenly spread the creamy filling across each wrap.

Starting from one end, roll each wrap tightly to create a uniform cylinder. Wrap in plastic wrap and refrigerate for at least 4 hours.

After chilling, unwrap and slice each roll into 12 even pieces, then serve on a platter.