Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Season chicken with seasoned salt and pepper. Grill chicken over direct heat until juices run clear, turning once or twice, 8 to 10 minutes. Move to an unheated part of the grill and lather with BBQ sauce; let stand until sauce becomes sticky, about 2 minutes. Transfer chicken to a cutting board and cut into bite-sized cubes.

Divide chicken, bacon, tomato, lettuce, Colby cheese, and ranch among tortillas. Roll up tortillas and grill over direct heat, folded-side down, until cheese melts, about 1 minute per side. Cut wraps in half to serve.