Slice boneless, skinless chicken breasts into even strips and season with garlic powder, onion powder, paprika, salt, and black pepper. Let marinate for 10 minutes.

Set up dredging stations with all-purpose flour in one dish, buttermilk in another, and panko breadcrumbs in a third.

Dredge chicken strips in flour, then dip in buttermilk, and finally coat in panko breadcrumbs.

Heat vegetable oil in a skillet and fry chicken strips until golden brown, about 5-7 minutes.

Cook bacon in a separate pan until crispy, about 6-8 minutes, then crumble.

Lay tortillas flat, spread ranch dressing, and layer with lettuce, tomatoes, cheese, chicken, and bacon.

Fold and roll the tortillas tightly, then slice diagonally to serve.