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

Set up a dredging station by placing all-purpose flour, buttermilk, and panko breadcrumbs in separate shallow dishes.

Coat each chicken strip first in flour, then in buttermilk, and finally roll in panko breadcrumbs.

Heat about 1 inch of vegetable oil in a large skillet over medium heat until it reaches about 350°F (175°C). Fry the chicken strips until golden brown and crispy, about 5 to 7 minutes.

Cook strips of bacon in a separate frying pan until crispy, about 5 to 7 minutes. Crumble bacon into pieces after it cools.

Spread ranch dressing on each tortilla, then layer shredded lettuce, diced tomatoes, shredded cheddar cheese, crispy chicken strips, and crumbled bacon.

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

Cut the assembled wraps in half diagonally and serve warm.