Prepare all your ingredients. If using raw chicken breast, cook it in a skillet over medium heat for 6-7 minutes per side until internal temperature reaches 165°F, then slice or shred. Slice the avocado in half lengthwise, remove the pit, and scoop out the flesh with a spoon. Cut into thin slices. Dice the tomato and shred the lettuce if needed.

Place the flour tortillas on a microwave-safe plate and microwave for 10-15 seconds until warm and pliable. Alternatively, warm them in a dry skillet over medium heat for about 15 seconds per side.

Lay the warm tortillas flat on a clean work surface. Spread a handful of shredded lettuce down the center of each tortilla, leaving about 2 inches of space on the top and bottom edges. Layer about 1 cup of chicken on top of the lettuce per wrap.

Arrange the avocado slices evenly over the chicken. Sprinkle the diced tomatoes and shredded cheddar cheese on top. Season with a generous pinch of salt and freshly ground black pepper.

Drizzle the ranch dressing evenly over the filling ingredients, distributing it so every bite is flavorful.

To wrap, fold the left and right sides of the tortilla over the filling first. Starting from the bottom edge, roll the tortilla tightly away from you, keeping the sides tucked in as you go. Place seam-side down on a plate.

For easier eating and professional presentation, slice each wrap in half diagonally using a sharp serrated knife. Serve immediately while warm.