Cook the Chicken: Season the chicken breasts with a pinch of salt and pepper. Heat a skillet over medium heat and lightly coat with cooking oil. Add the chicken breasts and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked through.

Shred and Sauce the Chicken: Once the chicken has rested, use two forks to shred it into bite-sized pieces. Place the shredded chicken in a bowl and toss with 1/2 cup of buffalo sauce, making sure all the chicken is evenly coated.

Prepare the Vegetables: While the chicken is cooking, prepare the vegetables. Dice the celery and carrots into small pieces, and shred the lettuce. Set aside.

Assemble the Wraps: Lay out the tortillas on a clean surface. Divide the shredded lettuce evenly among the tortillas, placing it in the center of each. Next, add a generous portion of the buffalo chicken on top of the lettuce. Sprinkle diced celery and carrots over the chicken, and add blue cheese crumbles if using.

Add Dressing: Drizzle ranch or blue cheese dressing over the filling, adding extra buffalo sauce if you like it spicier.

Wrap and Serve: Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top, creating a wrap. Slice each wrap in half diagonally for easier eating and serve immediately with extra buffalo sauce and dressing on the side for dipping.