Cook the bacon in a skillet over medium-high heat for 5-7 minutes until crispy. Transfer to a paper towel-lined plate.

Shred the cooked chicken if not already done, and warm in a pan for 2-3 minutes if necessary.

Lay a tortilla flat, spread ranch dressing in the center, and layer chicken, bacon, lettuce, tomatoes, and cheese.

Fold the sides of the tortilla inward and roll tightly from the bottom to secure the filling inside.

Slice each wrap in half diagonally and serve with extra ranch dressing on the side.