Preheat your oven to 400°F (200°C). Place frozen chicken tenders on a baking sheet and bake for 18-20 minutes until golden and crispy, flipping halfway.

Heat flour tortillas in a skillet over medium heat for about 30 seconds on each side until soft and pliable.

Once cooked, transfer chicken tenders to a cutting board and cut into bite-sized pieces.

Take a warm tortilla, layer with shredded lettuce, cheddar cheese, and sliced chicken evenly across.

Drizzle ranch dressing over the fillings, being careful not to use too much.

Fold sides of the tortilla over the filling, then roll tightly from the bottom to the top.

Serve immediately or wrap in foil for later. Add carrot sticks or celery as a side.