Preheat your oven according to package instructions for the frozen chicken tenders, around 400°F (200°C). Place the tenders on a baking sheet lined with parchment paper and bake for 15–20 minutes until golden brown.

While the chicken is baking, heat a dry skillet over medium heat. Warm each flour tortilla for about 30 seconds on each side until pliable, or microwave for 10–15 seconds.

Once cooked, let the chicken tenders cool for a few minutes, then cut them into bite-sized pieces.

Lay your warmed tortilla flat and spread a layer of shredded lettuce, followed by a sprinkle of shredded cheddar cheese, and top with chopped chicken pieces.

Drizzle ranch dressing across the fillings, ensuring not to oversaturate the wrap.

Fold both sides of the tortilla over the fillings and roll tightly from the bottom up.

Serve the wrap immediately, or wrap in foil if preparing in advance.