Cook the chicken breast until fully cooked, about 15–20 minutes, until it reaches an internal temperature of 165°F. Shred into bite-sized pieces.

Fry the bacon strips in a skillet over medium heat for about 6–8 minutes until crispy. Crumble the bacon once removed. Sauté diced jalapeños in the bacon drippings for 3–4 minutes until softened.

In a large mixing bowl, combine shredded chicken, cream cheese, cheddar cheese, sautéed jalapeños, crumbled bacon, garlic powder, salt, and pepper. Mix well.

Lay a tortilla flat and place a generous portion of the filling mixture down the center. Fold sides over filling and roll from the bottom tightly.

Optionally, heat a skillet and toast assembled wraps seam-side down for 3–5 minutes per side until golden and crispy.

Garnish toasted wraps with fresh cilantro or green onions and serve with sour cream or ranch dressing.