Begin by slicing boneless, skinless chicken breasts into uniform strips, ensuring even cooking. Season with garlic powder, onion powder, paprika, salt, and black pepper.

Create a dredging station with all-purpose flour, buttermilk, and panko breadcrumbs in separate shallow dishes. Heat vegetable oil in a frying pan over medium-high heat.

Dredge each seasoned chicken strip in the flour, then in the buttermilk, and finally coat with panko breadcrumbs.

Fry the coated chicken strips in the hot vegetable oil for 5-7 minutes until golden brown and crispy. Drain on paper towels.

Cook bacon in another skillet over medium heat for 8-10 minutes until crisp. Drain on paper towels and crumble into small pieces.

Lay out flour tortillas and spread a layer of ranch dressing in the center of each.

Layer with shredded lettuce, diced tomatoes, shredded cheddar cheese, fried chicken strips, and crumbled bacon.

Fold in the sides of the tortilla and roll tightly from the bottom to form a snug wrap.

Slice each wrap in half at an angle and serve immediately while warm.