Set up a three-bowl breading station: flour in the first bowl, beaten eggs in the second, and panko mixed with garlic powder, paprika, onion powder, salt, and pepper in the third.
Pound the chicken cutlets lightly to even thickness and pat dry. Dredge each in flour, dip in egg, then press firmly into the seasoned panko on both sides.
Cook the bacon in a dry skillet over medium heat until crispy. Transfer to paper towels. Pour off most of the fat, leaving a thin film.
Add oil to the same pan over medium-high heat. Cook breaded chicken cutlets for 3 to 4 minutes per side until golden and cooked through (165°F internal). Work in batches. Rest 2 minutes, then slice into strips.
Warm each tortilla in a dry pan for 20 to 30 seconds per side to make it pliable.
Spread 2 tablespoons of ranch dressing across the center of each tortilla. Layer on shredded lettuce, tomato, cheese, bacon strips, and sliced chicken.
Roll each wrap by folding in the sides first, then rolling tightly from the bottom up. Cut on the diagonal and serve immediately with extra ranch on the side.
Optional: Press the assembled wrap seam-side down in a hot dry pan for 1 minute per side to toast and seal it before cutting.
