Transform your chicken into flavor bombs. Slice the breasts into strips and toss them with garlic powder, onion powder, paprika, salt, and pepper until evenly coated.

Set up three shallow bowls: one with flour, one with buttermilk, and one with panko. Dip each chicken strip into the flour (shake off the excess), submerge in buttermilk, and then press firmly into the panko until fully armored in crumbs.

Heat your oil in a large skillet over medium heat. Fry the tenders for 5–7 minutes, turning occasionally, until they reach a deep golden brown. Let them drain on paper towels to stay crispy.

While the chicken sizzles, crisp up your bacon in a separate pan. Once cool enough to handle, crumble those strips into savory bits.

Lay your tortillas flat. Swipe a generous tablespoon of ranch down the center. Pile on a bed of lettuce and tomatoes, followed by a handful of cheese, the hot chicken strips, and a shower of bacon crumbles.

Tuck the sides in and roll the tortilla tightly away from you. Pro Tip: Give the finished wrap a 30-second sear in a dry pan (seam-side down) to "lock" it shut and add a toasted crunch. Slice on a diagonal and serve!