Heat a generous drizzle of olive oil in a large skillet over medium heat. Once shimmering, add chicken pieces, cooking for about 10-12 minutes, flipping halfway through until golden brown.

In a separate frying pan, cook bacon over medium heat for about 5-7 minutes until crispy. Transfer to a paper towel-lined plate to absorb excess grease.

Lay a tortilla flat on a clean surface. Spread a generous layer of cool ranch dressing over the tortilla.

Layer the chicken pieces and bacon on top of the ranch-dressed tortilla. Add optional veggies like lettuce and tomatoes.

Roll the tortilla tightly from one end over the fillings, tucking it in as you go. Slice in half for easy handling.