Make the Filling: In a mixing bowl, combine shredded chicken with ranch dressing and stir until well coated. Add diced bell peppers and chopped green onions. Mix together and season lightly with salt and pepper.

Heat the Skillet: Place a large non-stick skillet over medium heat. Add 1 tablespoon olive oil and heat for 1 minute until shimmering.

Assemble in the Pan: Lay one tortilla flat in the skillet. Spread a generous portion of chicken filling on one half, leaving a half-inch border at the edge. Sprinkle a quarter of the shredded cheese over the filling. Fold the empty half over and press lightly with the spatula.

Cook Until Crispy: Cook for 3 to 4 minutes without moving until the bottom is deep golden brown. Use a wide spatula for a quick confident flip and cook the second side for another 3 to 4 minutes until crispy and cheese is fully melted.

Rest and Slice: Transfer to a cutting board and rest for 1 minute before slicing into wedges. Repeat with remaining tortillas. Serve warm.