Begin by slicing the chicken breasts into thin strips. In a mixing bowl, coat chicken with garlic powder, onion powder, paprika, salt, and black pepper. Marinate for about 10 minutes.

Heat vegetable oil in a large skillet over medium heat for approximately 3–5 minutes. Add marinated chicken strips in a single layer, fry for 5–7 minutes until crispy and golden brown.

While chicken is frying, cook bacon slices in another skillet over medium heat until crispy, about 4–6 minutes. Transfer to paper towels to cool and crumble into pieces.

On each tortilla, spread ranch dressing evenly. Layer crispy chicken, crumbled bacon, lettuce, tomatoes, and cheddar cheese for filling.

Fold in sides of the tortilla, roll tightly from the bottom to encase filling, and cut in half diagonally to serve.