Begin by slicing the chicken breasts into strips, ensuring uniform thickness for even cooking. In a bowl, season the chicken strips with garlic powder, onion powder, paprika, salt, and black pepper, allowing the flavors to infuse for about 10 minutes.

Prepare three shallow dishes: one filled with all-purpose flour, the second with buttermilk, and the third with panko breadcrumbs.

Start dredging each chicken strip by first coating it in flour, shaking off any excess. Dip it into the buttermilk, then roll the chicken in panko breadcrumbs.

Heat about a half inch of vegetable oil in a large skillet over medium heat until shimmering. Add the breaded chicken strips in batches, frying for about 5-7 minutes per side until golden brown.

In a separate pan, cook the bacon over medium heat until crispy, about 4-6 minutes. Remove from the pan and let cool before crumbling.

Spread a layer of ranch dressing evenly over each tortilla, leaving a small border around the edges.

Begin assembling your wrap by layering lettuce, diced tomatoes, cheddar cheese, crispy chicken, and crumbled bacon.

Carefully fold in the sides of the tortilla and roll it tightly from the bottom up. Slice each wrap in half at a diagonal angle for presentation.