Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and lay out your bacon strips in a single layer. Bake for 15-20 minutes until crispy.

While the bacon cooks, warm two large flour tortillas in the microwave for about 10 seconds if they feel too stiff.

Layer green leaf lettuce in the center of each tortilla.

Shred the rotisserie chicken into bite-sized pieces and evenly distribute it over the lettuce on each tortilla.

Drizzle ranch dressing over the chicken.

Sprinkle shredded cheddar cheese, followed by crispy bacon, diced tomatoes, and chopped green onions.

Fold in the sides and roll the tortilla tightly to secure the fillings.

Slice each wrap diagonally and serve with extra ranch dressing for dipping.