Cook the bacon in a large skillet over medium heat until crispy, about 7–8 minutes. Drain the bacon on a paper towel and break into bite-sized pieces.

Prepare the chicken: If starting with raw chicken, season with salt and pepper, cook in the skillet until no longer pink, about 8–10 minutes. Let cool slightly and dice or shred. (Skip if using precooked chicken.)

Slice the cherry tomatoes in half, chop the lettuce, and shred the cheese if not pre-shredded.

Lay out the tortillas on a clean surface.

For each wrap, layer 1/2 cup chicken, 2 slices bacon (broken into pieces), 1/4 cup lettuce, 1/4 cup tomatoes, 2 tablespoons cheddar cheese, and 2 tablespoons ranch dressing.

Fold in the sides of the tortilla, then roll tightly from the bottom to form a wrap.

Slice each wrap in half and serve immediately, or wrap in foil for later.