Wash and dry the fresh produce. Roughly chop the lettuce. Quarter the lime(s). In a large bowl, combine the ranch dressing, guacamole, cotija, and the juice of 2 lime wedges (or 4 wedges for 4 servings) (you will have extra). Season with salt and pepper.

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 spice blend and stir until the chicken is coated.

To the bowl of dressing, add the cooked chicken, chopped lettuce, and as much of the jalapeño peppers as you’d like, depending on how spicy you’d like the dish to be. Toss to combine. Wrap the tortillas in a damp paper towel and microwave on high 30 seconds to 1 minute, or until heated through. Place the warmed tortillas on a work surface. Evenly divide the salad (you may have extra) 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. Enjoy!