If you're starting with raw chicken, season the breasts with salt, pepper, and garlic powder, then grill or bake until cooked through and juices run clear. Let it rest for five minutes before slicing into thin strips or dicing into bite-sized pieces. If using pre-cooked chicken, simply chop it up and you're ready to go.

In a small bowl, combine the barbecue sauce and ranch dressing in equal parts. This creates a flavor-packed coating that clings beautifully to the chicken. Toss your chicken pieces in this mixture until everything is evenly coated.

Wash and chop your romaine lettuce into thin ribbons. Dice the tomatoes, removing excess seeds if they're very juicy. Slice your red onion as thinly as possible—a mandoline works wonderfully here. Drain your corn if using canned, or use fresh corn cut straight from the cob for extra sweetness.

Heat your tortillas briefly in a dry skillet or microwave them for about fifteen seconds wrapped in a damp paper towel. This makes them pliable and prevents cracking when you roll them.

Lay your warmed tortilla flat on a clean surface. Spread a thin layer of ranch dressing down the center, leaving about two inches clear on each end. Layer the lettuce first to create a barrier that prevents sogginess. Add your sauced chicken, then top with tomatoes, onion, corn, and shredded cheese.

Fold the sides of the tortilla inward, then roll from the bottom up, keeping everything tucked in tightly as you go. The tighter you roll, the easier it is to eat without everything falling out.

Cut your wrap in half diagonally with a sharp knife. This makes it easier to handle and looks beautiful when plated.