Wash and dry the fresh produce. In a large bowl, combine half the ranch dressing and up to half the chile paste (you will have extra), depending on how spicy you’d like the dish to be; stir to combine. Add the arugula and crispy onions; toss to coat.

Pat the chicken dry with paper towels; season with salt and pepper. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Add the barbecue sauce; stir to coat.

Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. Place the warmed tortillas on a work surface. Evenly divide the dressed arugula (you may have extra) and finished chicken among the center of the bottom half of each tortilla (the half that is closest to you). Fold the three adjacent sides over the filling, holding them in place so the filling is covered. Roll away from you, tightly tucking in the sides as you roll into a wrap. Halve the wraps on an angle, seam side down. Serve the finished wraps with the remaining ranch dressing on the side. Enjoy!