• Start by slicing each chicken breast horizontally into thin cutlets, about 1/2-inch thick. Pat the chicken dry with paper towels to ensure the coating sticks.
• In a small bowl, pour the buffalo sauce. Toss the chicken pieces in the sauce until completely coated. Marinate for at least 10 minutes.
• In a separate bowl, combine breadcrumbs, garlic powder, onion powder, paprika, and olive oil. Stir until evenly coated.
• Dredge each buffalo sauce-coated chicken piece in the breadcrumb mixture, pressing gently so crumbs adhere well. Set aside on a plate.

Oven Method

• Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper and place a wire rack on top if available.
• Arrange chicken pieces on the rack or lined sheet. Bake for 20-25 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F (75°C).

Air Fryer Method

• Preheat air fryer to 400°F (200°C). Place chicken pieces in a single layer in the basket without overcrowding.
• Cook for 10-12 minutes, flipping halfway through, until crispy and cooked through.
• Lay whole wheat tortillas flat. Divide shredded lettuce and diced tomatoes evenly among tortillas. Top with crispy buffalo chicken pieces and sprinkle shredded cheddar cheese.
• Drizzle each wrap with ranch dressing for a cool, creamy contrast to the spicy chicken.
• Fold in the sides of the tortilla and roll tightly from one end to the other. Optionally warm in a skillet or panini press for 1-2 minutes to melt cheese and crisp tortillas.