Gather your ingredients.

Cook the chicken if not already cooked and shred it into bite-sized pieces.

Crumble the cooked bacon into small pieces.

In a large bowl, combine the shredded chicken, crumbled bacon, cheddar cheese, mozzarella cheese, ranch dressing, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Heat a large skillet over medium heat and add half a tablespoon of olive oil. Place one tortilla in the skillet and spread a portion of the chicken mixture over half of the tortilla.

Fold the tortilla in half and cook for about 3-4 minutes until golden brown. Flip and add remaining olive oil, cooking for another 3-4 minutes until the other side is golden and cheese is melted.

Remove from skillet, let cool for a minute, slice into wedges, and serve warm, garnished with fresh cilantro if desired.