Heat your skillet over medium heat. Add the bacon slices and cook until crispy (about 4–5 minutes per side). Transfer to paper towels to cool, then crumble. Keep 1 tbsp of bacon grease in the skillet for cooking the chicken.

Sprinkle both sides of the chicken with garlic powder, paprika, salt, and pepper. Cook in the bacon grease over medium heat for 6–8 minutes per side, or until fully cooked (165°F internal temperature). Let it rest for 2 minutes, then slice into strips or shred.

Lay each tortilla flat. Spread a spoonful of ranch dressing down the center. Layer chicken, bacon, tomatoes, green onions, and cheese evenly over the dressing. Drizzle lightly with extra ranch.

Fold the sides of the tortilla inward, then roll tightly from the bottom to seal. Optional: Return the wraps to the skillet over low heat and toast for 1–2 minutes per side to melt the cheese and crisp the tortilla.

Cut each wrap diagonally in half for easier handling. Serve immediately while warm.