Preheat your oven to 375°F (190°C) if using the oven method for crispy bacon. Lay several slices of bacon on a lined baking sheet and bake for 15–20 minutes until desired crispiness.

While the bacon is baking, lay out your flour tortillas on a flat surface. Warm them in the microwave for about 15 seconds to make them pliable.

Place a large leaf of green leaf lettuce in the center of each tortilla to create a fresh base and prevent sogginess.

Evenly divide the shredded rotisserie chicken over the lettuce in each tortilla, spreading it out to cover the lettuce.

Drizzle ranch dressing over the chicken in each wrap, ensuring every bite will be packed with creamy goodness.

Sprinkle shredded cheddar cheese on top, followed by chopped bacon, diced tomatoes, and chopped green onions.

Fold in the sides of the tortilla and then roll tightly around the filling to keep everything securely inside.

Use a sharp knife to cut each wrap in half and serve with extra ranch dressing on the side for dipping.