Cut the chicken breasts into thin strips, roughly 1-inch wide. Season them with garlic powder, onion powder, paprika, salt, and black pepper and allow to rest for about 10 minutes.

Create a dredging station: flour in one shallow dish, buttermilk in another, and panko breadcrumbs in a third.

Coat each seasoned chicken strip in flour, dip it into buttermilk, and then roll in panko breadcrumbs until well-covered.

Heat about ½ inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Fry each chicken strip for about 5-7 minutes until golden brown, flipping halfway through.

Cook bacon in a separate skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to cool and crumble.

Spread ranch dressing on each tortilla, covering evenly.

Layer shredded lettuce, diced tomatoes, cheddar cheese, crispy chicken strips, and crumbled bacon on each tortilla.

Fold in the sides of the tortilla and roll it up tightly. Slice the wrap in half diagonally to serve.