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Preheat your oven to 400°F (200°C) and bake the frozen chicken tenders according to package instructions, usually for about 20–25 minutes, until they are golden brown and crispy.
While the chicken is cooling, warm your small flour tortillas for about 15–30 seconds in a dry skillet over medium heat or in the microwave for 10–15 seconds.
Once the crispy chicken tenders have cooled enough to handle, carefully cut them into bite-sized pieces, roughly one-inch cubes.
On a warmed tortilla, lay down a handful of shredded lettuce, then add your cut chicken and a generous sprinkle of shredded cheddar cheese.
Drizzle your ranch dressing over the layered fillings, going light to avoid spilling.
Gently fold the sides of each tortilla over the filling, then tightly roll it up, securing the ingredients inside.
Slice the wraps in half and serve immediately, or wrap them in foil for on-the-go meals.