Cook and Glaze Chicken: Cook or air-fry chicken tenders at 400°F (200°C) for 10 to 12 minutes until deeply golden and crispy. In a medium heat-proof bowl, whisk together the buffalo sauce, melted butter, and garlic powder. Add the hot crispy chicken tenders and toss vigorously until completely coated in glossy buffalo glaze. Slice tenders into bite-sized strips.

Warm Tortillas: Warm the large flour tortillas in a dry skillet over medium heat for 15 seconds per side or microwave for 15 seconds between damp paper towels until soft and pliable.

Layer Fillings: Lay warmed tortillas flat. Down the center of each tortilla, layer shredded cheddar cheese, followed by the warm sliced buffalo chicken, crisp romaine lettuce, diced tomatoes, and avocado slices.

Drizzle Sauce: Drizzle 2 tablespoons of buttermilk ranch dressing evenly over the chicken and fresh greens.

Roll Tightly: Fold the bottom edge up over the filling, tuck in both sides firmly, and roll tightly forward into a compact burrito-style wrap.

Optional Skillet Toast: For extra crunch, place wraps seam-side down in a hot, lightly buttered skillet over medium heat for 1 to 2 minutes per side until golden brown and toasted. Slice diagonally in half and serve immediately with extra ranch for dipping!