01 -
Slice chicken breasts into thin strips and season evenly with garlic powder, onion powder, paprika, salt, and black pepper.
02 -
Arrange three shallow dishes: one with flour, one with buttermilk, and one with panko breadcrumbs.
03 -
Coat each chicken strip in flour, dip into buttermilk, then coat thoroughly with panko breadcrumbs.
04 -
Heat vegetable oil in a large skillet over medium heat. Fry breaded chicken strips in batches until golden brown and crisp on all sides, approximately 5–7 minutes. Drain excess oil on paper towels.
05 -
In a separate pan over medium heat, cook bacon until crisp. Transfer to paper towels to drain and crumble into pieces once cooled.
06 -
Lay flour tortillas flat. Spread 1 tablespoon ranch dressing in the center of each tortilla.
07 -
Layer shredded lettuce, diced tomatoes, shredded cheddar cheese, fried chicken strips, and crumbled bacon in the center of each prepared tortilla.
08 -
Fold sides of tortilla inward and roll up firmly. Slice each wrap in half to serve.