Preheat your oven to 400°F (200°C).

Slice the chicken breast horizontally to create thinner pieces and season with salt, black pepper, garlic powder, onion powder, and paprika.

In a large skillet, heat olive oil over medium-high heat and cook the seasoned chicken for about 4-5 minutes on each side until golden brown.

Remove the chicken from the skillet, allow it to rest for a few minutes, and then slice it into strips.

Set up a dredging station with flour on one plate, beaten egg in a bowl, and panko breadcrumbs on another plate.

Dredge the chicken strips in flour, dip in egg, and coat with panko breadcrumbs.

Place the breaded chicken strips on a lined baking sheet and bake for 10-12 minutes until golden brown and crispy.

Lay a flour tortilla flat, spread ranch dressing in the center, and top with a slice of cheese.

Assemble the wrap by placing crispy chicken strips, shredded lettuce, and diced tomatoes on top of the cheese.

Roll up the tortilla tightly and slice in half for easy eating.

Serve immediately with optional sides like sweet potato fries or fruit salad.