2 boneless, skinless chicken breasts1 cup buttermilk (or plain yogurt)1 cup seasoned breadcrumbs (panko works well for extra crunch)1 teaspoon garlic powder1 teaspoon paprikaSalt and pepper, to taste4 large tortillas (whole wheat or regular)1 cup shredded lettuce1/2 cup diced tomatoes1/2 cup shredded cheddar cheese1/2 cup ranch dressing (store-bought or homemade) Start by marinating the chicken breasts in buttermilk for at least 30 minutes, but an hour is preferable for deeper flavor and tenderness.Combine the seasoned breadcrumbs, garlic powder, paprika, salt, and pepper in a shallow dish. Remove the chicken from the buttermilk, letting the excess drip off, then dredge in the breadcrumb mixture until fully coated.Heat a tablespoon of oil in a large skillet over medium-high heat. Add the breaded chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F.On each tortilla, layer shredded lettuce, diced tomatoes, sliced crispy chicken, cheese, and a generous drizzling of ranch dressing. Carefully wrap the tortilla around the ingredients, folding in the sides to secure the filling.Cut the wrapped snacks in half diagonally to showcase the colorful filling and serve immediately for the best crunch! 