Cook the bacon. Place bacon in a cold skillet, then turn heat to medium. Cook until crisp, 8–12 minutes, flipping as needed. Drain on paper towels. Crumble or break into pieces when cool.

Prep the chicken. If using rotisserie, shred or chop into bite-size pieces. If using leftover grilled or baked chicken, slice thinly. Warm the chicken in a skillet over low heat with a splash of water or chicken broth so it stays moist.

Mix the sauces. In a bowl, toss the warm chicken with BBQ sauce until well coated. In a separate small bowl, have the ranch dressing ready for drizzling.

Prep the veggies. Shred the lettuce, dice tomatoes, and thinly slice red onion. Slice the avocado and chop the cilantro, if using. Season the veggies lightly with salt and pepper to brighten the flavor.

Warm the tortillas. Heat a large skillet over medium heat. Warm each tortilla 10–15 seconds per side until pliable. Stack and cover with a clean towel to keep soft.

Assemble the wraps. Lay a tortilla flat. In the center, add a layer of lettuce, then the BBQ chicken. Top with crumbled bacon, cheese, tomatoes, onion, and avocado. Drizzle with ranch. Add a squeeze of lime and sprinkle cilantro if you like.

Wrap it up. Fold the sides over the filling, then roll from the bottom up into a tight cylinder. If the tortilla cracks, it wasn’t warm enough—give it another quick heat and try again.

Optional: Toast the wrap. For extra texture, add a thin layer of oil or butter to a skillet. Place the wrap seam-side down and cook 1–2 minutes per side until lightly golden and crisp. This helps seal it and melts the cheese.

Serve. Slice in half on a diagonal for easy eating. Add extra BBQ sauce and ranch on the side for dipping.