Instructions

1. Cook bacon in a large skillet over medium heat until crisp; drain, reserving 2 Tbsp drippings in skillet.
2. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Cook chicken in hot drippings over medium heat 5 to 6 minutes per side or until done. Brush with barbecue sauce. Let stand 5 minutes, and thinly slice. Wipe skillet clean.
3. Divide bacon, chicken, and cheese over center of each tortilla. Drizzle with dressing. Fold edges of tortillas in, and roll up.
4. Melt 2 Tbsp butter in a same skillet over medium heat. Add 3 wraps, and cook 3 to 4 minutes per side or until golden brown. Repeat procedure with remaining butter and wraps.
5. Cut wraps in half, and serve with additional Ranch dressing for dipping, if desired.