1. Cook the bacon until crisp, then transfer it to paper towels and crumble it into bite-size pieces.

2. If needed, cook the chicken until fully cooked, then chop or shred it.

3. Warm the tortillas briefly so they are easier to fold and less likely to tear.

4. In a bowl, combine the chicken, bacon, ranch dressing, and dry ranch seasoning if using.

5. Lay one tortilla flat and sprinkle shredded cheese across the center.

6. Add the chicken mixture in a wide strip over the cheese, then top with lettuce or spinach and diced tomato.

7. Fold one side of the tortilla over the filling, tuck in the ends, and roll into a tight wrap.

8. Heat a nonstick skillet or griddle over medium heat and lightly spray the wrap with oil.

9. Place the wrap seam-side down first and cook for 2 to 4 minutes until golden and crisp.

10. Flip and cook the second side for another 2 to 4 minutes until the cheese is melted and the tortilla is crisp.

11. Slice in half and serve warm with extra ranch if desired.