Begin by slicing boneless, skinless chicken breasts into even strips, season generously with garlic powder, onion powder, paprika, salt, and black pepper.

Set up your dredging station with bowls for flour, buttermilk, and panko breadcrumbs.

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

Heat vegetable oil in a skillet over medium-high heat and fry the chicken strips for 5-7 minutes until golden brown.

Cook the bacon in a separate pan until crispy, then crumble into pieces.

Assemble the wrap by spreading ranch dressing on a tortilla, then layer with lettuce, diced tomatoes, cheddar cheese, fried chicken strips, and crumbled bacon.

To wrap, fold in the sides of the tortilla and roll tightly from the bottom up.

Slice each wrap in half diagonally and serve warm with your favorite sides.