Season the chicken breast with garlic powder, black pepper, and a small amount of salt. Cook it in a skillet over medium heat for about 6–8 minutes per side, depending on thickness, until the center reaches 165°F (74°C). Rest briefly, then slice or shred.

In a small bowl, stir together the nonfat Greek yogurt, light mayonnaise, and dry ranch-seasoning mix until smooth and well combined.

Remove excess moisture from the diced tomato and cucumber with paper towels. This keeps the tortillas fresher and helps prevent soggy wraps.

Warm each tortilla for about 10–15 seconds in the microwave or briefly in a dry skillet. The tortillas should be flexible but not crisp.

Spread approximately 2 tablespoons of the ranch mixture over each tortilla. Keep the sauce and fillings in the center, leaving a border around the edges.

Divide the chicken, lettuce, tomato, cucumber, red onion, cheddar, and optional turkey bacon among the tortillas. Keep the filling in a narrow strip rather than piling it high.

Fold the sides toward the center, then roll each tortilla tightly from the bottom. Cut the wraps in half and serve immediately.