Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the frozen chicken tenders in a single layer. Bake for 20–25 minutes until golden brown and crisp.

While the chicken is baking, heat a skillet over medium-low heat and warm the tortillas for 15–30 seconds on each side, or microwave in a damp paper towel for 10–15 seconds.

Once the chicken tenders are cooked, let them cool for a couple of minutes and then cut into 1-inch cubes.

On a warm tortilla, layer shredded lettuce, followed by the chicken cubes and a sprinkle of shredded cheddar cheese.

Drizzle ranch dressing over the layered ingredients.

Fold in the sides of the tortilla over the filling, then roll from the bottom up to enclose everything tightly.

Slice each wrap in half diagonally for presentation and serve immediately or wrap in foil for on-the-go meals.