Preheat the oven to 350°F (175°C). For the optional crisper-edge version, use 375°F. Lightly grease a 10-inch round fluted tart pan, pie dish or oven-safe cast-iron skillet.

Wrap the eight small flour tortillas in a damp paper towel and microwave for 15 seconds, until warm and pliable.

In a medium bowl, combine the cooked shredded chicken, dry ranch seasoning, cooked crumbled bacon and softened cream cheese. Alternatively, divide these four filling ingredients evenly among the tortillas and layer them directly in the centers.

Lay each warm tortilla flat. Divide the filling evenly among the eight tortillas, using roughly ⅓ cup per pocket as a guide. Fold the bottom edge up over the filling, then bring the left and right sides inward so the flaps overlap and form a three-sided pocket. Press the overlapping folds gently together.

Arrange all eight pockets in a circular star pattern in the prepared pan, with their pointed tips facing the center. Set them close enough to support the folds without forcing the filling out.

Stir the melted butter and garlic powder together. Brush the mixture over the tops and folded seams of the tortillas.

Scatter the mozzarella evenly over the pockets and sprinkle with the dried Italian seasoning or oregano.

Bake for about 20 minutes, until the tortillas are crisp at the edges, the cheese is melted and bubbling, and the chicken filling reaches 165°F in the center. Continue baking if the center needs more time. For an optional browned finish, broil on HIGH for up to 1 minute while watching constantly, but only in a pan explicitly rated for broiler use. Do not broil a glass pie dish; skip this finish if your pan is not broiler-safe.

Let the pockets cool in the pan for 3 minutes, then lift or gently pull the wedges apart and serve warm. Optional broiling adds about a minute to the base cooking time.