Begin by slicing boneless chicken breasts or thighs into thin strips for even cooking. Season the chicken strips with garlic powder, onion powder, paprika, salt, and pepper. Let them marinate for at least 10 minutes.

Create a breading station with three shallow dishes: first for all-purpose flour, second for buttermilk, and third for panko breadcrumbs.

Take each marinated chicken strip and coat it in flour, dip it into the buttermilk, and roll it in panko breadcrumbs.

In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F. Fry the breaded chicken strips for about 5-7 minutes until golden brown and crispy.

In the same skillet, reduce the heat and cook bacon until crispy, about 4-5 minutes. Crumble the bacon.

Lay out a large tortilla and spread ranch dressing. Layer with lettuce, diced tomatoes, crispy chicken strips, and crumbled bacon.

Fold the sides of the tortilla inward and roll it tightly. Slice the wrap in half and serve.