Slice chicken breasts into uniform strips and season with garlic powder, onion powder, paprika, salt, and black pepper. Marinate for about 10 minutes.

Set up a dredging station with flour, buttermilk, and panko breadcrumbs in three shallow bowls.

Coat each chicken strip with flour, dip it into buttermilk, then coat with panko breadcrumbs.

Heat vegetable oil in a skillet to 350°F (175°C). Fry chicken strips in batches for 5–7 minutes until golden brown.

Cook bacon strips until crispy in a separate pan for about 6–8 minutes. Crumble into bite-sized pieces.

Spread ranch dressing on tortillas, then layer with lettuce, tomatoes, cheddar cheese, chicken strips, and crumbled bacon.

Fold sides of tortilla inward and roll tightly from the bottom to form wraps. Slice in half to serve.

Serve immediately while warm, pairing with sweet potato fries or a simple salad.