Prep your fillings. Shred the chicken into bite-size pieces. Cook bacon until crisp if you’re not using pre-cooked, then crumble. Chop tomatoes and herbs, slice onion, and shred lettuce.

Warm the tortillas. Heat each tortilla in a dry skillet for 10–15 seconds per side, or microwave under a damp paper towel for 20–30 seconds. Warm tortillas roll better and are less likely to tear.

Toss the chicken with ranch. In a bowl, mix chicken with 2–3 tablespoons of ranch per cup of chicken. Add a pinch of salt, pepper, and a squeeze of lemon or lime to brighten.

Layer the base. Lay a warm tortilla flat. Sprinkle a small handful of cheese in the center, leaving space at the edges for rolling.

Add the good stuff. Pile on the ranchy chicken, then add bacon, lettuce, tomatoes, onion, and avocado. Don’t overstuff—aim for an even line down the center.

Wrap it tight. Fold the sides in, then roll from the bottom up like a burrito. Press gently to secure. If needed, add a toothpick or wrap in foil to hold.

Crisp it (optional but excellent). Place the wrap seam-side down in a lightly oiled skillet over medium heat for 1–2 minutes per side. This melts the cheese and gives a golden crust.

Slice and serve. Cut in half on the diagonal. Serve with extra ranch or a squeeze of lemon. Add chips, fruit, or a simple salad on the side.