Season the chicken breasts with salt and pepper, and pan-fry in a bit of oil over medium heat for about 6-7 minutes on each side, until golden brown and cooked through.

In a separate pan, cook bacon until crispy, about 5-7 minutes. Drain on paper towels.

While the chicken and bacon are cooking, chop your lettuce and tomatoes and grate the cheese.

Once the chicken has cooled slightly, slice it into bite-sized pieces.

Layer the chicken, bacon, lettuce, tomatoes, and cheese on a tortilla, then drizzle with ranch dressing.

Fold in the sides of the tortilla and roll tightly from the bottom to the top.

For extra crunch, place the assembled wrap seam-side down in a hot skillet for about 2-3 minutes until golden brown.

Cut the wraps in half diagonally and plate them for serving, arranging them for visibility.