Cook the bacon until crispy, then crumble into bite-sized pieces.

If needed, warm the tortillas briefly to make them more pliable.

In a mixing bowl, combine shredded chicken, crumbled bacon, shredded cheddar, ranch dressing, shredded lettuce, and diced tomato. Season with salt and pepper and stir until well blended.

Lay a warmed tortilla flat. Spoon a generous portion of the chicken mixture down the center.

Fold the sides of the tortilla over the filling, then roll up tightly to enclose everything.

Place the wrap seam-side down in a skillet over medium heat. Toast for 2–3 minutes on each side until golden brown and the cheese begins to melt.

Remove from the skillet, slice in half, and serve warm.