Prepare ingredients by cutting chicken into bite-sized pieces and patting them dry.

Cook bacon in a skillet over medium heat until crispy, about 5-7 minutes. Transfer and crumble.

In the same skillet, add olive oil, heat, add chicken seasoned with salt & pepper, and cook until golden brown and internal temperature reaches 165°F, about 5-7 minutes.

Once cooked, stir in crumbled bacon and ranch dressing until chicken is coated.

Warm tortillas in a skillet for 30 seconds or microwave wrapped in a damp paper towel for 15 seconds.

Assemble by spooning the chicken mixture onto tortillas, add lettuce, tomatoes, and cheese.

Fold sides and roll up tortillas tightly. Cook seam-side down in a skillet over medium heat for 2-3 minutes until golden brown and crispy, then flip and repeat.

Remove wraps and let rest for 1-2 minutes before slicing. Serve with extra ranch for dipping.