Begin by slicing chicken breasts into thin strips, about 1 inch wide. Season them generously with garlic powder, onion powder, paprika, salt, and black pepper.

In three separate shallow dishes, prepare your dredging station: one with all-purpose flour, one with buttermilk, and the last with panko breadcrumbs.

Take each seasoned chicken strip and first dredge it in the flour, then dip it into the buttermilk, and roll it in the panko breadcrumbs.

Heat vegetable oil in a large skillet over medium heat until hot, about 350°F (175°C), and carefully place the chicken strips in the hot oil.

In a separate pan, cook the bacon over medium heat until crispy, about 5-7 minutes. Crumble into small pieces.

Spread a generous layer of ranch dressing onto each tortilla. Layer with shredded lettuce, diced tomatoes, shredded cheddar cheese, crispy chicken strips, and crumbled bacon.

Fold in the sides of each tortilla tightly, then roll it up from the bottom to encase the fillings. Slice the wraps in half diagonally.

Serve your Crispy Chicken Bacon Ranch Wrap while it's still warm and crispy.