Preheat your oven to 400°F (200°C). Arrange chicken tenders on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through.

Warm the small flour tortillas using a skillet over low heat or microwave for about 10-15 seconds.

Once cooked, allow chicken tenders to cool for a few minutes, then cut them into bite-sized cubes.

Lay a warmed tortilla flat and layer with shredded lettuce, cubed crispy chicken, and sprinkle with shredded cheddar cheese.

Drizzle ranch dressing over the ingredients. Use a light drizzle to prevent sogginess.

Fold tortilla sides inwards and roll tightly from bottom to top to enclose the filling.

Slice each wrap in half diagonally for presentation or wrap in foil for a convenient meal.