In a shallow bowl, whisk together flour, garlic powder, paprika, salt, and pepper. Pour buttermilk into a second shallow bowl. Pat chicken tenderloins completely dry with paper towels - this is crucial for crispiness.

Working one at a time, dip each tenderloin into buttermilk, letting excess drip off, then dredge in the seasoned flour, pressing firmly so the coating adheres. Place on a wire rack and let rest 10 minutes - this helps the coating stick during frying.

Heat oil in a large skillet to 350 degrees F. Fry chicken in batches, 3-4 minutes per side, until deep golden brown and internal temperature reaches 165 degrees F. Transfer to a clean wire rack set over a baking sheet and sprinkle lightly with salt while hot.

Lay warmed tortillas on a clean surface. Spread 2 tablespoons ranch down the center of each. Top with shredded lettuce, diced tomato, 1/4 cup cheese, and 2-3 crispy chicken tenders. Fold the bottom up, then fold in the sides and roll tightly, burrito-style.

Cut wraps in half on the diagonal and serve right away while the chicken is still crisp. The contrast of hot, crunchy chicken with cool ranch and fresh vegetables is what makes this special.