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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.
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.
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.
Gently mix in the lettuce. Set aside.
Place the tortillas on a plate. Microwave the tortillas for 30 seconds, flipping them halfway through.
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.