Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Place the chicken breast on a cutting board and slice horizontally into two thin, even pieces.

Drizzle olive oil over both pieces of chicken and coat evenly on all sides. Sprinkle garlic powder, onion powder, paprika, dried parsley, salt, and black pepper over both sides of each piece and press lightly so the seasoning adheres.

Set up three shallow bowls: one with flour, one with the whisked egg, and one with breadcrumbs. Dredge each piece of chicken in the flour and shake off excess. Dip into the egg wash, then press firmly into the breadcrumbs on both sides until the coating sticks evenly.

Place the breaded chicken pieces on the prepared baking sheet with space between them. Bake for 20 to 25 minutes, flipping once at the halfway mark, until the coating is golden brown and the internal temperature reads 165 degrees F. Let rest 2 minutes.

Lay the flour tortilla flat on a clean surface. Place the cheddar slice in the center, spread ranch dressing on top of the cheese, then lay one piece of crispy chicken on top. Add the shredded lettuce over the chicken.

Fold in the sides of the tortilla slightly, then roll tightly from the bottom up to form the wrap. Slice in half diagonally with a sharp knife and serve immediately.