In a skillet, heat the olive oil over medium heat. Add the diced chicken, garlic powder, onion powder, smoked paprika, salt, and pepper. Sauté until the chicken is heated through, about 5-7 minutes.

Stir in the chopped bacon and white queso cheese dip, allowing the cheese to melt and combine with the chicken for a creamy, flavorful filling.

Lay the tortillas flat on a clean surface. Spoon the chicken and bacon mixture onto the center of each tortilla, then top with the shredded pepper jack cheese, diced jalapeños, shredded lettuce, diced tomatoes, and chopped cilantro.

Fold in the sides of the tortilla and roll it up tightly. Grill the wrapped sandwiches in a panini press or skillet over medium heat until golden and crispy, about 3-4 minutes per side.

Slice the grilled wraps in half and, if desired, drizzle with a touch of hot sauce for an extra kick. Serve these Bacon Chicken White Queso Inferno Wraps warm and savor every delicious bite!