In a medium bowl, combine ground chicken, pickle brine, garlic powder, onion powder, salt, and pepper. Mix until just combined.

Divide the chicken mixture into four equal portions and form into balls.

Heat a large non-stick skillet or griddle over medium-high heat and lightly coat with vegetable oil.

Place one chicken ball in the skillet and immediately place a tortilla on top of it.

Using a heavy spatula or a burger press, flatten the chicken through the tortilla until it forms a thin layer reaching near the edges of the tortilla.

Cook for 3 to 4 minutes until the chicken is fully browned and cooked through.

Carefully flip the wrap so the tortilla side is down. Place one slice of cheese over the chicken and cook for 1 minute until the cheese melts and the tortilla is slightly crisp.

Remove from heat and top with shredded lettuce, chopped pickles, and a drizzle of ranch dressing.

Fold the wrap in half and serve immediately. Repeat for the remaining portions.