If your chicken isn’t already cooked, season with salt and pepper, then cook it in a skillet over medium heat until heated through, about 5-7 minutes.

While the chicken cooks, slice the red bell pepper and avocado. Rinse the spinach under cold water and pat dry.

Lay a tortilla flat on a clean surface. Begin layering by adding a handful of spinach, followed by the chicken, bell pepper slices, avocado, and cheese.

Drizzle ranch dressing (or your preferred sauce) over the top of the filling.

Fold in the sides of the tortilla, then roll it tightly from the bottom up, enclosing the filling.

Repeat with the remaining tortillas.

Cut the wraps in half and serve immediately. If desired, serve with extra sauce on the side for dipping.