Slice the chicken breasts into thin strips, about 1-inch wide, and season them generously with garlic powder, onion powder, paprika, salt, and black pepper.

Create a breading station with three shallow dishes: one for flour, one for buttermilk, and the last for panko breadcrumbs.

Coat each chicken strip in flour, dip in buttermilk, and roll in panko breadcrumbs, ensuring they are well-coated.

Heat vegetable oil in a large skillet over medium heat, then fry the chicken strips in batches for about 5-7 minutes, turning occasionally until golden brown and crispy. Drain on paper towels.

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

Spread a tablespoon of ranch dressing on each flour tortilla. Layer shredded lettuce, diced tomatoes, cheddar cheese, crispy chicken strips, and crumbled bacon in the center of each tortilla.

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