In a small bowl, mix the garlic powder, onion powder, salt, pepper, and paprika. Rub this seasoning blend onto both sides of each chicken breast.

Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 7-8 minutes on each side until a meat thermometer reads 165°F.

Remove the cooked chicken from the skillet and allow it to cool slightly. Once cool enough to handle, shred the chicken and transfer it to a large bowl.

To the bowl, add the shredded mozzarella, cooked bacon, and ranch dressing. Mix well.

Gently fold in the chopped lettuce. Set this filling aside.

Between two microwaves, place the flour tortillas on a plate and warm them in the microwave for about 30 seconds, flipping halfway.

On each tortilla, add one-quarter of the chicken mixture to the center. Fold in the outer edges, then roll it up tightly.

Secure each wrap with a toothpick, slice in half, and serve.