Chicken bacon ranch wraps

INGREDIENTS

½ cup mayonnaise
½ cup sour cream
½ cup buttermilk
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dill weed
1 teaspoon dried parsley
1 teaspoon dried chives
1 teaspoon Diamond Crystal® Kosher Salt
½ teaspoon ground black pepper
1 rotisserie chicken, shredded and deboned (about 4 cups)
6, 8-inch flour tortillas
8 slices bacon, cooked and crumbled
2 plum tomatoes, diced
6 leaves romaine lettuce, shredded
2 cups shredded cheddar cheese

DIRECTIONS

Combine mayonnaise, sour cream, buttermilk, lemon juice, garlic powder, onion powder, dill, parsley, chives, kosher salt and pepper in medium bowl. Whisk until smooth, cover and refrigerate at least 30 minutes to allow flavors to meld.
Toss chicken and about half the ranch together until coated. Lay out tortillas and top each evenly with chicken mixture, bacon, tomatoes, lettuce and cheddar cheese. Drizzle with additional ranch dressing and wrap tortillas tightly to seal.
Preheat large skillet over medium heat. Working in batches, place wraps into pan seam side down and toast until golden-brown about 2-3 minutes per side. Cut each wrap in half and serve with extra ranch dressing.