Preheat your oven to 400°F (200°C). Place the frozen chicken tenders on a baking sheet lined with parchment paper and bake for 18-20 minutes, flipping them halfway through.

While the chicken is baking, heat a large dry skillet over medium heat. Warm each tortilla for about 30 seconds on each side until pliable.

Allow cooked chicken to cool for a couple of minutes, then slice into bite-sized pieces.

Lay a warm tortilla flat and layer with shredded lettuce, sliced chicken, and shredded cheddar cheese.

Drizzle ranch dressing over the fillings, being careful not to overdo it.

Fold the sides of the tortilla over the filling and roll tightly from the bottom to enclose the contents.

Serve warm on a plate or in a to-go container. You can also store components separately in the refrigerator.