Whisk the buttermilk ranch: In a small bowl or mason jar, whisk together mayonnaise, sour cream, buttermilk, fresh dill, fresh chives, garlic powder, onion powder, salt, black pepper, and lemon juice until smooth and creamy. Taste and adjust seasoning, then refrigerate until assembling.

Warm tortillas & layer fillings: Warm the flour tortillas in the microwave for 15 seconds so they become pliable and easy to fold without tearing. Lay each tortilla flat on a clean board. Place a layer of shredded romaine lettuce in the center, followed by sliced crispy chicken tenders, crumbled bacon, diced Roma tomatoes, and shredded cheddar cheese.

Drizzle ranch & roll tightly: Drizzle 2 generous tablespoons of the homemade buttermilk ranch dressing over the fillings. Fold the left and right sides of the tortilla inward over the filling, then tuck the bottom edge over the fillings and roll tightly forward into a compact burrito-style wrap.

Sear in skillet until golden & crisp: Heat a large skillet or cast-iron pan over medium heat and melt 1/2 tablespoon of butter. Place the wraps into the hot skillet seam-side down. Cook for 2 to 3 minutes until the seam is sealed and crisp, then flip and toast the other side for another 2 minutes until golden-brown and the cheese inside is melted. Slice diagonally in half and serve warm with extra ranch!