Prepare the crispy chicken by cooking according to package instructions, typically 15-20 minutes at 425°F (220°C) until golden brown.

While the chicken is cooking, heat a skillet over medium heat and sauté the bacon strips for about 6-8 minutes until crispy and browned.

Gently warm the flour tortillas in the microwave for about 15-20 seconds or on a dry skillet over low heat for 30 seconds per side.

Assemble by laying the warm tortillas flat and layering with romaine lettuce, crispy tenders, cooked bacon, shredded cheese, and ranch dressing.

For extra flavors, customize with toppings like diced tomatoes or jalapeño slices.

Roll the wrap by folding in the sides and rolling tightly from the bottom.

Toast the wrap seam-side down in a skillet over medium-high heat for 1-2 minutes until golden brown, then flip and toast the other side.