Start by slicing the boneless, skinless chicken breasts into thin strips, about 1 inch wide. In a mixing bowl, season the chicken generously with garlic powder, onion powder, paprika, salt, and black pepper. Let it marinate briefly while you set up your dredging station.

Create a dredging station by placing all-purpose flour, buttermilk, and panko breadcrumbs in separate shallow dishes. Dip each chicken strip in flour, shake off excess, then into buttermilk, and finally coat with panko breadcrumbs.

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Fry the coated chicken strips for approximately 5-7 minutes, flipping occasionally until golden brown. Drain on paper towels.

In another frying pan, cook the bacon strips over medium heat until crispy, about 7-10 minutes. Transfer bacon to paper towels, crumble, and set aside.

Lay out tortillas, spread ranch dressing on each, then add shredded lettuce, diced tomatoes, shredded cheddar cheese, crispy chicken, and crumbled bacon.

Fold sides of the tortilla and roll tightly from the bottom. Slice each wrap in half diagonally and serve while warm.