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Start by placing the shredded lettuce, cooked chicken tenders, bacon, Colby jack cheese, and sliced tomato onto a large cutting board. Make sure everything is spread out evenly for easier chopping.
Using a sharp knife, chop the ingredients together until you reach a rough, even consistency. Continue chopping and mixing so each bite has a balanced mix of all the ingredients.
Drizzle the ranch dressing over the chopped mixture. Begin folding and chopping again to fully combine everything and evenly coat the filling in the creamy ranch.
Warm the flour tortillas in a skillet over medium heat for 30–60 seconds per side until soft and pliable. This helps prevent tearing when wrapping.
Spoon the chopped chicken bacon ranch mixture into the center of each tortilla, distributing it evenly for consistent wraps.
Fold in the sides of the tortilla and roll tightly from the bottom up to form a secure wrap. Slice in half if desired and serve immediately.