Begin by slicing the boneless, skinless chicken breasts into thin strips, roughly half an inch wide. Season with garlic powder, onion powder, paprika, salt, and pepper.

Set up your dredging station with shallow dishes, one with flour, one with buttermilk, and one with breadcrumbs.

Dredge each chicken strip in flour, dip in buttermilk, then coat with panko breadcrumbs.

Heat vegetable oil in a skillet over medium heat. Fry chicken strips for 5-7 minutes until golden brown and crispy.

Cook bacon in a separate pan until crispy. Drain and crumble into pieces.

Lay out tortillas, spread ranch dressing, and layer with lettuce, tomatoes, cheddar cheese, chicken strips, and bacon.

Fold in the sides of the tortilla, then tightly roll to secure the fillings.

Slice the wraps in half and serve warm.