Season chicken breasts on both sides with the smoked paprika, onion powder, salt, and pepper. Set aside.
In a large skillet, fry the bacon until crispy over medium heat, and set aside on a plate lined with a paper towel to remove the excess grease.
In the same skillet, sear the chicken breasts in batches over medium-high heat until golden brown on both sides, about 8 minutes total. Set aside on a plate and cover with foil while you prepare the wrap ingredients.
Assemble the wraps next. Add about 2 tablespoons of Ranch dressing on each tortilla leaving about 1 inch along the edge.
Add the tomato, lettuce, and shredded cheddar down the center of each tortilla.
Next, add a slice of bacon, followed by a whole chicken breast, or slice it and place it on top. Add a second slice of bacon.
Fold the sides first parallel to the chicken breast and start rolling the wrap from the bottom up, holding the folded sides tightly with your fingers simultaneously.
Use a sharp, preferably serrated knife to cut each wrap in half and serve immediately.
Notes
Tons of custom options, see my tips above on that.
I do not suggest freezing, see my tips above on how to store.
Use your favorite bacon, regular or thick-cut both work.
Use up leftover chicken or make it fresh per our recipe.