Prep the chicken. Pat the chicken breasts dry. Cut into thin strips or small chunks for faster cooking. Toss with oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.

Air fry the chicken. Preheat your air fryer to 380°F (193°C). Lightly spray the basket. Arrange chicken in a single layer and air fry for 8–12 minutes, shaking halfway, until the internal temperature hits 165°F and edges are lightly crisp.

Cook the bacon. While the chicken cooks, lay bacon strips in the air fryer in a single layer (work in batches if needed). Air fry at 360°F (182°C) for 6–9 minutes, depending on thickness, until crisp. Drain on paper towels and chop.

Warm the tortillas. Microwave tortillas for 15–20 seconds or briefly warm them in a dry skillet so they’re pliable and less likely to tear when rolling.

Assemble the wraps. Lay tortillas flat. Spread 1–2 tablespoons of ranch onto each. Layer with shredded lettuce, diced tomato, a sprinkle of onion, cooked chicken, crumbled bacon, and cheese. Don’t overfill—leave about an inch around edges.

Roll and seal. Fold the sides in, then roll tightly from the bottom up to form a burrito-style wrap. Lightly spray or brush the outside with a little oil to help it crisp.

Crisp the wraps. Place seam-side down in the air fryer at 370°F (188°C) for 4–6 minutes, flipping once, until tortillas are golden and slightly crunchy and cheese is melted.

Finish and serve. Let rest 1–2 minutes, then slice in half. Serve with extra ranch or a squeeze of lemon for brightness.