Pour frying oil into a deep skillet until half way full. Preheat to 350-375° F.
Using two shallow dishes, prepare dredging station: fill one with flour, 1 teaspoon seasoning salt, black pepper, and garlic powder. Mix to combine.
Fill the other dish with beaten eggs and remaining 1/4 teaspoon seasoning salt. Mix to combine.
Slice chicken breasts into thin strips. Place chicken into flour mixture to coat. Remove from flour, shaking off any excess and coat in egg. Place back into the flour for a second coat. Shake off any excess flour and place into hot oil to fry.
Fry chicken 3-4 minutes per side or until golden in color. Remove onto paper towels to drain. Immediately sprinkle with some salt.
To assemble the wraps, place chicken pieces onto a tortilla. Top with lettuce, tomato, and ranch dressing.
Roll the tortilla up tightly like a burrito: fold in the sides, then roll from the bottom up, keeping everything snug.
Slice the wrap in half on a slight diagonal and serve warm, room temperature or even cold!
