Cook the bacon: Bake or pan-cook the bacon until crisp. Drain on paper towels and crumble. For a lighter option, use turkey bacon and cook until just crisp at the edges.

Make the ranch: In a small bowl, mix Greek yogurt with ranch seasoning. Adjust to taste. Stir in a squeeze of lemon juice and a pinch of pepper. If you like it thinner, add 1–2 teaspoons water.

Prep the chicken: Shred or chop cooked chicken. If it seems dry, toss with a teaspoon of olive oil and a spoonful of the ranch to keep it moist.

Prep the veggies: Wash and dry the lettuce. Dice tomatoes, slice cucumbers, and thinly slice red onion. Pat tomatoes and cucumbers dry to avoid a soggy wrap.

Warm the wraps: Briefly warm tortillas in a dry skillet or microwave for 10–15 seconds so they’re pliable and less likely to tear.

Assemble: Spread 1–2 tablespoons ranch down the center of each wrap. Layer lettuce, chicken, bacon, tomatoes, cucumber, and onion. Add cheese if using. Sprinkle with fresh herbs.

Roll it tight: Fold the sides in, then roll from the bottom up, tucking as you go. Slice in half on the diagonal for easy eating.

Serve: Enjoy right away, or wrap tightly in parchment for a portable lunch.