Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper and spread out the chopped crispy bacon in a single layer. Bake for 15-20 minutes, or until golden brown and crispy. Drain on paper towels.

While the bacon cools, lay out your flour tortillas on a clean surface. Place a leaf or two of fresh lettuce in the center of each tortilla.

Shred or chop the rotisserie chicken into bite-sized pieces and evenly distribute it down the center of each tortilla over the lettuce.

Drizzle a generous amount of ranch dressing over the chicken, sprinkle with shredded cheddar cheese, and add the crispy bacon bits.

Sprinkle the diced tomatoes over the fillings evenly for a fresh and colorful wrap.

Carefully fold the sides of each tortilla inward, then roll tightly from the bottom to encase the fillings. Cut each wrap in half diagonally before serving.

Serve with additional ranch dressing on the side for dipping.