Begin by slicing boneless, skinless chicken breasts into strips and seasoning them generously with garlic powder, onion powder, paprika, salt, and black pepper. Allow the seasoned chicken to marinate for 10 minutes at room temperature.

As the chicken marinates, set up your breading station with three shallow dishes: one for all-purpose flour, one for buttermilk, and one for panko breadcrumbs.

Once the chicken has marinated, coat each strip in flour, shake off excess, dip into buttermilk, then roll in panko breadcrumbs.

Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Add the breaded chicken strips to the hot oil and cook for about 5–7 minutes until golden brown and crispy.

Reduce heat to medium and add bacon strips to the same skillet. Fry until crispy, about 5–6 minutes, then crumble into bite-sized pieces.

Take a flour tortilla, spread a layer of ranch dressing, and layer with shredded lettuce, diced tomatoes, crispy chicken strips, and crumbled bacon.

Fold the sides of the tortilla inward and roll tightly from the bottom, slicing diagonally for easy serving.