Preheat a grill pan or skillet over medium-high heat.
In a small bowl, mix salt, black pepper, garlic powder, and smoked paprika.
Brush the chicken breasts with olive oil and evenly sprinkle the seasoning mixture on both sides.
Place the chicken breasts on the grill pan and cook for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C).
Remove the chicken from the pan and let it rest for 5 minutes, then slice into thin strips.
Warm the flour tortillas in a dry skillet or microwave for 15 seconds to make them pliable.
Lay each tortilla flat and spread about 1 tablespoon of ranch dressing in the center.
Divide the sliced chicken evenly among the tortillas, placing it in the center.
Top the chicken with shredded romaine lettuce, diced tomato, cucumber slices, and shredded cheddar cheese.
Fold the sides of the tortilla over the filling and roll tightly to form a wrap.
Serve immediately or wrap in foil for later.