Season the chicken: Toss cooked chicken with a pinch of salt, pepper, garlic powder, and a little dried dill or ranch seasoning. Add a squeeze of lemon if you like it bright.

Mix with ranch: In a bowl, combine the chicken with light ranch. Start with a small amount and add more until lightly coated—not dripping.

Prep the veggies: Shred the lettuce and slice the tomatoes, onion, and cucumber. Pat tomatoes and cucumber dry with a paper towel to avoid a soggy wrap.

Warm the tortillas: Briefly heat each tortilla in a dry skillet for 15–20 seconds per side. This makes them softer and easier to roll.

Assemble: Lay out a tortilla. Add a bed of lettuce, then spoon on the chicken ranch mixture. Top with tomatoes, onion, cucumber, and a sprinkle of cheese or herbs if using.

Wrap it tight: Fold the sides in, then roll from the bottom up, keeping everything snug. If meal prepping, wrap in foil or parchment.

Optional sear: For a toasty exterior, place the wrap seam-side down in a hot skillet for 1–2 minutes per side.