Start by slicing boneless, skinless chicken breasts into thin strips. Season these strips generously with garlic powder, onion powder, paprika, salt, and black pepper.

Prepare three shallow dishes for the dredging station: one filled with all-purpose flour, a second with buttermilk, and the last with panko breadcrumbs.

Take each seasoned chicken strip and dip it first into the flour, then into buttermilk, and finally coat with panko breadcrumbs.

Heat vegetable oil in a skillet over medium heat. Once shimmering, fry coated chicken strips in batches for 5-7 minutes until golden brown.

In a separate pan, cook bacon strips over medium heat until crispy, about 6-8 minutes. Crumble cooked bacon.

Spread ranch dressing on each flour tortilla. Layer with lettuce, diced tomatoes, crumbled bacon, and crispy chicken strips.

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

Slice each wrap diagonally in half and serve immediately while warm.