Slice the boneless skinless chicken breasts into strips that are about one inch wide. Season with garlic powder, onion powder, paprika, salt, and black pepper. Let rest for about 10 minutes.

Prepare a dredging station with all-purpose flour, buttermilk, and panko breadcrumbs in separate shallow bowls.

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

Heat vegetable oil in a frying pan over medium-high heat. Fry chicken strips in batches for about 5-7 minutes until golden brown.

In another pan, fry bacon slices until crispy, then crumble them into bite-sized pieces.

Assemble the wrap by spreading ranch dressing on a tortilla, then layering with lettuce, tomatoes, cheese, chicken strips, and crumbled bacon.

Roll the tortilla tightly, folding in the sides to secure the filling. Use ranch dressing to seal the edge if needed.

Slice each wrap in half diagonally and serve immediately.