Trim any fat from the chicken breasts and slice each breast horizontally to make 4 thinner cutlets (or pound to about 1/2 inch thickness). Pat dry with paper towels. Place cutlets into a shallow dish and pour the buttermilk over them; cover and refrigerate for at least 20 minutes (up to 2 hours) to tenderize.

Make coating

In a shallow bowl or pie plate, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Whisk to evenly distribute spices.

Coat chicken

Remove chicken from buttermilk, allowing excess to drip off. Dredge each cutlet thoroughly in the seasoned flour mixture, pressing the flour onto the surface to form a good coating. Place coated cutlets on a wire rack while heating oil.

Fry chicken

Pour vegetable oil into a wide skillet to a depth of about 1/2 inch and heat over medium-high until it reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in. Fry cutlets in batches, 2-3 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate or wire rack to drain; keep warm in a low oven (200°F / 95°C) if making multiple batches.

Wrap & Assembly

Prep vegetables and tortillas

While chicken rests, slice the tomato thinly, shred lettuce if not already shredded, and warm the flour tortillas in a dry skillet or wrapped in foil in a 300°F (150°C) oven for 5 minutes to make them pliable.

Assemble wraps

Lay one warm tortilla on a clean surface. Spread about 2 tablespoons of ranch dressing down the center of the tortilla. Place about 1 cup of lettuce, 3-4 tomato slices, and a quarter cup of shredded cheddar down the center. Slice a fried chicken cutlet into strips and place on top of the vegetables. Add optional pickles or a drizzle of hot sauce if desired.

Roll and serve

Fold the bottom edge of the tortilla up over the filling, fold in the sides, and roll tightly to form a wrap. Repeat with remaining tortillas and ingredients. Cut each wrap in half on the diagonal and serve immediately while the chicken is still warm.