Add chopped parsley, chives, garlic powder, onion powder, salt, pepper and lemon juice. Whisk to combine and taste; adjust seasoning or thickness with more buttermilk (1 tsp at a time). Chill while preparing the rest of the wrap.

Prepare Proteins & Avocado

If your misoy chicken is not warm, heat a skillet over medium with 1 tsp olive oil. Add diced misoy chicken and warm 2–3 minutes, stirring until just heated through. Remove from heat. Taste and season lightly with salt and pepper if needed.

Cook bacon until crisp (pan-fry, bake, or microwave). Drain on paper towels, then chop into bite-sized pieces.

Halve the avocado, remove the pit, scoop flesh into a bowl and slice or dice. Toss gently with a pinch of salt and a squeeze of lemon if desired to prevent browning.

Assemble Wraps

Warm Tortillas

Warm the flour tortillas briefly to make them pliable: toast in a dry skillet 15–20 seconds per side or microwave covered with a damp towel for 15 seconds.

Lay a warm tortilla on a clean work surface. Spread about 1 tablespoon of ranch dressing down the center of the tortilla, leaving about 1½ inches clear at each end.

Top the dressing with 1 cup spring mix, 1/2 cup warmed misoy chicken, 1–2 chopped bacon slices (approximately 1/4 cup), and 1/4 to 1/2 of the sliced avocado (about 1/4 cup). Drizzle another 1 tablespoon ranch over the top if desired.

Fold the sides of the tortilla in slightly, then roll tightly from the bottom up to enclose filling. If serving later, wrap in parchment or foil to hold shape. Repeat for remaining tortillas and ingredients.

Slice each wrap in half on the diagonal and serve immediately. Provide extra ranch on the side for dipping.