Start by shredding your cooked chicken breast into bite-sized pieces in a large mixing bowl. Pour in the ranch dressing and mix well using a fork or spatula until the chicken is evenly coated with that creamy goodness. This should take about 2-3 minutes.

Lay out your tortillas flat on a clean surface, evenly distribute the chicken mixture onto the center of each tortilla, followed by layers of shredded lettuce, diced tomatoes, shredded cheese, and an optional sprinkle of green onions. Season lightly with salt and pepper.

Begin rolling each wrap tightly from one edge, tucking in the sides to secure the filling as you go.

For an added crunch, heat a skillet over medium heat. Gently place the rolled wraps seam-side down in the skillet and grill for about 2-3 minutes per side until they turn golden brown and crispy.

Once grilled, remove the wraps from the skillet and let them rest on a cutting board for a minute. Slice each wrap in half diagonally for easy handling, and serve with extra ranch dressing on the side.