Slice the chicken breasts into thin, even strips about half an inch thick. Season them generously with garlic powder, onion powder, paprika, salt, and black pepper in a bowl, tossing to coat evenly.
Set up your breading station with three shallow dishes: place flour in the first, buttermilk in the second, and panko breadcrumbs in the third.
Working with one chicken strip at a time, dredge it in flour and shake off excess, dip into buttermilk until fully coated, then press firmly into panko breadcrumbs on both sides. Set coated strips on a plate.
Heat about half an inch of vegetable oil in a large skillet over medium heat until shimmering. Carefully add breaded chicken strips without overcrowding and fry for 5-7 minutes, flipping halfway, until deep golden brown and crispy. Transfer to paper towel-lined plate to drain.
While chicken fries, cook bacon strips in a separate pan over medium heat until crispy. Drain on paper towels, let cool slightly, then crumble into bite-sized pieces.
Lay flour tortillas flat on a clean surface. Spread about 1 tablespoon of ranch dressing across the center of each tortilla, leaving a border around the edges.
Layer the ingredients on each tortilla: start with shredded lettuce, add diced tomatoes, sprinkle shredded cheddar cheese, place crispy chicken strips on top, and finish with crumbled bacon pieces.
Fold in the sides of each tortilla, then roll tightly from bottom to top, tucking as you go to create a secure wrap.
Slice each wrap in half diagonally to reveal the colorful layers inside. Serve immediately while chicken is still warm, with extra ranch dressing on the side if desired.
