Heat the oven: Preheat the oven to 400°F and line a large sheet pan with parchment paper. Cook the bacon until crisp, drain it on a paper towel, and crumble.

Mix the filling: In a large bowl, stir together the shredded chicken, crumbled bacon, cheddar, mozzarella, ranch dressing, garlic powder, onion powder, and pepper until everything is evenly coated.

Warm the tortillas: Warm the tortillas in the microwave under a damp paper towel for about 20 seconds, just until they're soft and pliable enough to fold without cracking.

Fill and fold: Spoon a few tablespoons of filling onto one side of each tortilla, fold it over, and place it folded-side down on the sheet pan. Space them out so the edges can crisp.

Brush and bake: Lightly brush the tops with olive oil and bake for 15 to 18 minutes, flipping once halfway, until the tortillas are golden and crispy and the cheese is melted and bubbly.

Broil for extra crunch: For an extra-crispy finish, switch the oven to broil for 1 to 2 minutes at the end, watching closely so they don't burn.

Garnish and serve: Sprinkle with sliced green onions and serve hot with extra ranch for dipping.