Preheat your oven to 425°F (220°C). Arrange crispy chicken tenders on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown and reach an internal temperature of 165°F (74°C).

Cook thick-cut bacon in a skillet over medium heat for 6-8 minutes until crispy. Transfer to a paper towel-lined plate to drain.

Warm the tortillas in the microwave for 15-20 seconds or heat in a skillet for about 30 seconds on each side.

Layer a warm tortilla with shredded romaine lettuce, crispy chicken tenders, crumbled bacon, shredded cheddar cheese, and ranch dressing.

Add optional toppings like diced tomatoes, jalapeños, or cucumber for extra crunch.

Fold in the sides of the tortilla and roll tightly from the bottom. Toast seam-side down in a skillet over medium-high heat for 1-2 minutes until golden brown.