In a bowl, season chicken strips with garlic powder, paprika, salt, and black pepper.
Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and fully cooked
Add minced garlic during the last minute of cooking and stir until fragrant.
Assemble the Wraps:
Warm the tortillas in a skillet or microwave.
Spread a tablespoon of ranch dressing on each tortilla.
Add a layer of shredded lettuce and diced tomatoes.
Top with cooked chicken, mozzarella, and Parmesan cheese.
Wrap and Serve:
Fold in the sides of the tortilla, then roll it tightly into a wrap.
Serve immediately, or toast in a skillet for 1-2 minutes on each side for an extra crispy finish.
