Lay the bacon out on a rimmed baking sheet and place it in a 400°F oven. Bake for about 15 minutes or until crisp.

While the bacon is cooking, heat a skillet over medium heat. Remove chicken from the packaging and season both sides of both pieces with the salt, pepper, and garlic powder.

Place 1 teaspoon of oil in the warm pan and then add the chicken. Cook the chicken for 5-6 minutes, flip, and cook for an additional 5-6 minutes. Cook until the chicken reaches 165° on an instant read thermometer at the thickest part.

Remove the chicken from the pan and set aside.

Prepare the tortillas by heating them in the microwave for 30 seconds all together.

When the bacon is done remove it from the pan and place it on some paper towels to absorb the grease, and then crumble it into smaller, bite-sized pieces.

Slice the chicken against the grain into very thin slices.

To assemble your chicken wraps, lay out the tortillas. Distribute the lettuce among the tortillas evenly.

Add the cooked chicken, bacon, tomatoes, cheese, and a drizzle of ranch dressing to each tortilla.

Wrap the chicken wraps by folding over one side, tucking both ends into the middle, and then folding in the second side.

Slice in half and serve with additional ranch for dipping if you'd like.