Chop cooked chicken into bite-sized pieces and combine with bacon, cheese, and ranch dressing.

Lay out fried tortillas and add iceberg lettuce evenly to each.

Spoon the chicken mixture onto the lettuce and ensure it is heaping but contained.

Fold in the sides of the tortilla and roll tightly to create a complete wrap.

For added flavor, toast in a non-stick skillet for 2-3 minutes until golden.

Slice diagonally and serve warm with a side of salad or fruit.