1. Heat a large skillet over medium heat. Add a small amount of butter to coat the pan.
2. Place one tortilla in the skillet. On one half of the tortilla, sprinkle a generous layer of shredded cheese.
3. Layer the shredded chicken and crumbled bacon on top of the cheese. Drizzle with ranch dressing.
4. Fold the tortilla in half to cover the filling. Press down gently with a spatula.
5. Cook for about 3-4 minutes, or until the bottom side is golden and crispy. Flip and cook the other side for an additional 3-4 minutes.
6. Remove from the skillet and let it cool slightly before slicing into wedges.
7. Repeat with the remaining tortillas and filling ingredients.

Pro tip: To achieve a perfectly crispy tortilla, don’t rush the cooking process. Allow each side to crisp up nicely before flipping.