Begin by slicing the boneless, skinless chicken breasts into uniform strips. In a large bowl, combine garlic powder, onion powder, paprika, salt, and black pepper, then mix thoroughly. Toss the chicken strips in the seasoning until evenly coated. Let sit for about 10 minutes.

Create a dredging station by placing three shallow dishes in a row. Fill the first dish with all-purpose flour, the second with buttermilk, and the third with panko breadcrumbs.

Take each seasoned chicken strip and dip it first into the flour, then into the buttermilk, and finally coat it with panko breadcrumbs. Set aside on a plate once coated.

In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Add the coated chicken strips in batches, frying for about 5-7 minutes each until golden brown and crispy.

In a separate pan, cook the strips of bacon until crispy, about 6-8 minutes. Crumble into bite-sized pieces once done.

To assemble your wraps, lay out the flour tortillas and spread a layer of ranch dressing on each. Add shredded lettuce, diced tomatoes, cheese, chicken strips, and crumbled bacon.

Fold in the sides of the tortilla, then roll tightly from the bottom to secure everything inside. Slice in half diagonally to serve.