Prepare the Bacon: Start by cooking the bacon until crisp. Use a skillet over medium heat and turn the strips so they brown evenly. Once crispy, transfer them to a paper towel lined plate to cool. Chop into small pieces once cooled. Crisp bacon adds texture, so take your time here.
Mix the Creamy Base: Grab a large bowl and add the mayonnaise and ranch dressing. Stir until smooth and fully blended. This combo creates the creamy backbone of the wraps. Season lightly with salt and pepper, keeping in mind the bacon already adds salt.
Add Chicken and Veggies: Drop the chopped chicken into the bowl along with celery and parsley. Stir gently so everything coats evenly without breaking the chicken apart too much. The celery adds crunch while parsley keeps the flavor fresh.
Fold in the Bacon: Sprinkle the chopped bacon into the mixture and give it a final stir. Taste and adjust seasoning if needed. At this point, the filling should look creamy, chunky, and balanced.
Warm the Tortillas: Heat the tortillas briefly in a dry pan or microwave. Warm tortillas roll easier and prevent tearing. Lay them flat on a clean surface.
Assemble the Wraps: Place lettuce leaves down the center of each tortilla. Spoon the chicken bacon ranch mixture on top. Spread it evenly so every bite gets filling.
Roll and Serve: Fold in the sides, then roll tightly from the bottom up. Slice in half if desired and serve right away while everything tastes fresh.
