Begin by slicing the boneless, skinless chicken breasts into thin strips. In a bowl, season the chicken thoroughly with garlic powder, onion powder, paprika, salt, and black pepper. Set aside.

Create a three-part assembly line for coating the chicken. In one dish, add all-purpose flour; in another, pour in buttermilk; and in the third, place panko breadcrumbs.

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

Heat vegetable oil in a skillet over medium heat. Carefully add the coated chicken strips and fry them for about 5-7 minutes until golden brown and crispy. Drain on paper towels.

In a separate pan, cook the bacon strips over medium heat until crispy, about 6-8 minutes. Remove and crumble into small pieces.

Lay out the flour tortillas on a clean surface. Spread ranch dressing over each tortilla, then add lettuce, tomatoes, cheddar cheese, and crispy chicken strips. Sprinkle crumbled bacon on top.

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

Slice the wrapped tortilla in half at an angle and serve immediately with sweet potato fries or a fresh salad.