Prepare Chicken: Slice the boneless, skinless chicken breasts into strips about 1 inch wide. Season the chicken strips with garlic powder, onion powder, paprika, salt, and black pepper. Let the seasoned chicken sit for 10 minutes.

Set Dredging Station: Arrange three shallow dishes with flour in one, buttermilk in the second, and panko breadcrumbs in the third.

Coat Chicken: Dredge each seasoned chicken strip in flour, dip it in buttermilk, then roll it in panko breadcrumbs. Ensure each piece is well coated.

Fry Chicken: Heat vegetable oil in a skillet to 350°F. Add coated chicken strips in batches and fry for 5-7 minutes until golden brown. Drain on paper towels.

Cook Bacon: In a separate pan, cook the bacon over medium heat until crispy. Cool and crumble into bite-sized pieces.

Assemble Wrap: Spread ranch dressing on tortillas. Layer with shredded lettuce, diced tomatoes, shredded cheddar cheese, crispy chicken strips, and crumbled bacon.

Roll Wrap: Fold in the sides of the tortilla and roll tightly from the bottom to secure the fillings.

Slice and Serve: Cut each wrap in half at an angle, arrange on a plate, and serve warm with extra ranch dressing for dipping.