Season the chicken well with salt and pepper on both sides.
Set up 3 shallow bowls. Place the flour into one, beat the egg in another, and mix the breadcrumbs, paprika, onion powder, and garlic powder into the third.
Coat the chicken on both sides in the flour, then coat with the egg, then press into the breadcrumbs on both sides firmly to coat very well.
Heat the oil in a large skillet set over medium heat. Cook the chicken on both sides, to an internal temperature of 160°F (71°C) using a thermometer, about 3 to 5 minutes per side. Once cooked, set aside for 3 minutes to rest then cut into bite-sized pieces.
While the chicken is cooking, place the bacon in a skillet over medium heat. Cook the bacon until nicely browned and crispy. Then set on paper towels to drain excess grease.
Mix the chicken, mozzarella, bacon, and ranch. Stir to combine.
Warm the tortillas in a nonstick pan over medium heat on both sides, about 30 seconds per side.
Add the chicken mixture to the center of a tortilla. Fold in the outside edges, then roll it up tight.
Mix together the sparkling water and the lemon slices. Serve over ice if desired.
Slice the wrap in half and serve with chips, pickle, and spritzer.