In a medium bowl, combine olive oil, garlic powder, onion powder, salt, and pepper. Coat the chicken breasts with this mixture and let them marinate for at least 10 minutes.

If you have more time, marinate it in the refrigerator for up to an hour for better flavor absorption.

While the chicken is marinating, preheat your grill to medium-high heat.

In a skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Remove from skillet and set aside on a paper towel to absorb excess grease.

Once the grill is hot, add the marinated chicken breasts.

Grill for about 6-8 minutes on each side until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.

Remove from the grill and let the chicken rest for a few minutes.

After resting, slice the grilled chicken into thin strips. This will make it easier to wrap and enjoy.

On each tortilla, evenly distribute sliced chicken, crispy bacon (break it into pieces), shredded lettuce, diced tomatoes, and shredded cheddar cheese.

Drizzle ranch dressing on top of the fillings.

Fold the sides of the tortilla inward and then roll from the bottom up to secure the filling inside.

You want a tight wrap so it holds together when eating.

If desired, you can place the assembled wraps back on the grill for a minute or two to warm them through and slightly crisp the outside.

Cut the wraps in half and serve each with extra ranch dressing on the side for dipping.