Arrange potatoes on a large, foil-lined baking sheet. Top with cheese and bacon pieces. Bake 8 to 10 minutes, until cheese melts. Using two forks, pull chicken apart into shreds. Set aside.

Heat oil in a large skillet over medium heat. Add onions and saute 3 minutes, until soft. Add chicken and salsa and bring to a simmer. Remove from heat and stir in ranch dip.

Arrange tortillas on a flat surface. Top with chicken mixture and roll up. Serve with cheese fries on the side.