Slice the chicken breasts into thin strips. Season with garlic powder, onion powder, paprika, salt, and black pepper.

Place flour in a shallow dish. In another dish, pour the buttermilk. Place panko breadcrumbs in a third dish.

Dip each chicken strip into the flour, then the buttermilk, and finally the panko breadcrumbs.

In a large skillet, heat vegetable oil over medium heat. Fry the chicken strips until golden brown and crispy, about 5-7 minutes.

While chicken is frying, cook bacon in a separate pan until crispy. Crumble into pieces.

Lay flour tortillas flat and spread a tablespoon of ranch dressing on each.

Assemble the wrap by layering shredded lettuce, diced tomatoes, cheese, fried chicken strips, and crumbled bacon.

Fold in the sides of the tortilla and roll up tightly. Slice each wrap in half and serve immediately.