In a small bowl, combine the garlic powder, onion powder, salt, pepper, and paprika together. Rub this mixture onto both sides of each chicken breast.
½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon ground paprika, 2 boneless, skinless chicken breasts
Heat the oil in a large skillet set over medium heat. Add the chicken breasts to the pan and cook for 7-8 minutes on both sides, or until a meat thermometer reads 165°F when inserted into the center of the chicken.
1 tablespoon olive oil
Transfer the chicken breasts to a plate to cool. Once cool, shred the chicken and add it to a large bowl.
Add the mozzarella, bacon, and ranch. Stir to combine.
8 ounces mozzarella cheese, 1 cup cooked and chopped bacon, ½ cup ranch dressing
Gently mix in the lettuce. Set aside.
1 cup chopped iceberg lettuce
Place the tortillas on a plate. Microwave the tortillas for 30 seconds, flipping them halfway through.
4 large flour tortillas
Add one quarter of the chicken mixture to the center of a tortilla. Fold in the outside edges, then roll it up. Repeat until all tortillas have been filled and rolled into wraps.
Push a toothpick through the opposite ends of the wrap, slice in half, and serve.
Notes
The chicken is cooked through when a food thermometer inserted into the thickest part of the chicken reads at least 165°F.
Warm tortillas are much easier to roll and don't rip as easily, so don't skip warming the tortillas!
Use 2 toothpicks to keep the wraps rolled up until serving.
For extra spice, add a little hot sauce in step 4.
Storage: Store the chicken ranch mixture in an airtight container in the refrigerator for up to 3 days. Tightly wrap assembled wraps and refrigerate for up to 1 day - any longer and the tortillas become soggy.