Chicken Bacon Ranch Wrap

While the chicken cooks, fry the bacon in a separate skillet over medium heat for 8 to 10 minutes until crisp, then drain on paper towels.

Let the chicken rest for 5 minutes, then slice it into thin strips against the grain so it stays juicy and easy to roll.

Warm each tortilla in a dry skillet for 20 seconds per side to make it pliable, then spread a tablespoon of ranch down the center of each.

Layer the chicken strips, two slices of bacon, shredded cheddar, romaine, and diced tomato along the center, then fold in the sides and roll tightly into a snug burrito-style wrap.