Heat a skillet over medium heat.

Cook bacon until crispy, about 5–7 minutes, flipping occasionally. Remove and set aside on paper towels.

Drain most of the bacon grease, leaving about 1 tablespoon in the skillet.

Add the chicken breast to the skillet and cook 6–8 minutes per side until golden and cooked through (internal temp 165°F). Let rest 5 minutes.

While resting, crumble bacon. Slice chicken into strips.

In a small bowl, mix ranch seasoning with 1 tablespoon water. Toss chicken in the mixture to coat.

In another bowl, combine mayonnaise and sour cream.

Lay the tortilla flat and spread the mayo-sour cream mix down the center.

Layer on chicken, both cheeses, bacon, lettuce, tomato, and red onion.

Fold in the sides and roll up tightly.

Reheat the skillet over medium heat and place wrap seam-side down. Cook 2–3 minutes per side until golden and crispy.

Slice in half and serve warm.