Begin by slicing the boneless, skinless chicken breasts into thin strips. Season with garlic powder, onion powder, paprika, salt, and black pepper. Let rest for 10 minutes.

Create a dredging station with all-purpose flour in one dish, buttermilk in another, and panko breadcrumbs in a third.

Take each chicken strip, coat in flour, immerse in buttermilk, then coat with panko breadcrumbs.

In a large skillet, heat vegetable oil over medium heat. Fry the chicken strips in small batches for 5-7 minutes until golden brown.

In a separate skillet, fry the strips of bacon until crispy, about 5-7 minutes. Crumble into smaller pieces when done.

Spread ranch dressing on a tortilla. Layer with lettuce, tomatoes, cheddar cheese, chicken strips, and bacon.

Fold in the sides of the tortilla and roll tightly from bottom to top.

Slice the wraps in half at an angle and serve warm.