Begin by slicing the boneless, skinless chicken breasts into even strips, approximately 1-inch wide. In a bowl, season the chicken thoroughly with garlic powder, onion powder, paprika, salt, and black pepper.

Prepare your dredging station with three shallow dishes: one with all-purpose flour, another with buttermilk, and the last filled with panko breadcrumbs.

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

Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat until it reaches approximately 350°F (175°C). Carefully add the coated chicken strips, frying them in batches.

In a separate pan, cook strips of bacon over medium heat until crispy, then crumble them into smaller pieces.

Lay out the flour tortillas, spread a layer of ranch dressing, and layer with shredded lettuce, diced tomatoes, shredded cheddar cheese, crispy chicken strips, and crumbled bacon.

Roll up the wrap tightly, slice in half, and serve immediately.