Chicken-Bacon-Ranch Wraps

3 cups coarsely shredded deli rotisserie chicken (from 2 to 2 1/2 lb chicken)
1 cup shredded Monterey Jack cheese (4 oz)
8 slices cooked bacon, chopped (about 1/2 cup)
1/4 cup chopped green onions (4 medium)
1 cup ranch dressing
8 (8-inch) flour tortillas
4 cups shredded romaine lettuce

In large bowl, gently mix all ingredients except tortillas and lettuce. Cover; refrigerate up to 3 days.

To make one wrap, spread a generous 1/3 cup chicken mixture on tortilla. Top with 1/2 cup shredded lettuce; roll up.

Note: Warm the tortillas slightly in the microwave so they are more pliable. The filling can also be heated in the microwave (heat individual portions on High for 30-45 seconds) to make a hot sandwich