In a small bowl, combine olive oil and dried spices. Stir to combine.

Place chicken pieces in a dish or a gallon sized freezer bag. Add the marinade and coat the chicken. Marinate in the refrigerator for 30-60 minutes.

Heat a skillet or grill over medium high heat. Remove the chicken from the marinade and cook until the chicken is done and registers a temperature of 165°F when measured with a meat thermometer. Remove from the pan and set aside.

Lay the tortillas out flat. Lay down a lettuce leaf on each. Add 2 cooked chicken tenders to each tortilla. Add pieces of bacon, then drizzle each with a tablespoon of ranch dressing.

Roll the wraps by tucking in the sides to roll them like a burrito.

Grab a heavy duty pan (you can use the same one you cooked with) and heat it to medium. Place the wraps on the heated pan for 1-2 minutes. The heat will help seal the seam and leave nice grill marks! Cook until the tortilla is a nice golden and toasty color.