Preheat your oven according to the package instructions for the frozen chicken tenders. Spread the tenders on a baking sheet lined with parchment paper and bake for approximately 15-20 minutes until they are golden brown and crispy.

While the chicken cooks, heat a dry skillet over medium heat. Place small flour tortillas in the skillet for about 30 seconds on each side until they become soft and pliable.

Once the chicken tenders are cooked, remove them from the oven and let them cool for a couple of minutes. Slice the crispy chicken into bite-sized pieces.

Lay each warmed tortilla flat on a clean surface. Distribute the shredded lettuce along the center, sprinkle the shredded cheddar cheese, followed by the sliced crispy chicken.

Drizzle ranch dressing over the fillings in each tortilla, being careful not to overdo it.

Fold the sides of the tortilla over the filling and roll from the bottom upwards to enclose everything tightly.

Serve the wraps immediately for the best taste and texture, optionally with carrot sticks or potato chips.