In a large bowl, combine the chopped chicken, spinach, crumbled bacon, ranch dressing, and dry ranch seasoning if using. Stir until everything is evenly combined. Let the filling sit for 5 minutes while the griddle heats up.

Sprinkle 1/4 to 1/3 cup shredded cheese across each tortilla. Spread 1/3 to 1/2 cup of filling in a wide strip down the center. Fold one side over the filling, then the other side over the top. Press lightly to flatten.

Heat a griddle or nonstick skillet over medium heat, about 350 degrees F for an electric griddle.

Spray the seam side of each wrap with nonstick cooking spray or lightly brush with olive oil.

Place wraps seam-side down on the preheated griddle. Cook for 2 to 4 minutes, pressing lightly with a spatula, until golden brown and crisp.

Spray the top with cooking spray or brush with oil, then flip. Cook for another 2 to 4 minutes until golden and the filling is hot and melty.

Cut each wrap in half on the diagonal and serve warm.