Buffalo Chicken Wrap

In a medium bowl, combine the cooked chicken, Buffalo wing sauce, and melted butter. Toss until the chicken is evenly coated. Transfer the mixture to a skillet and heat over medium heat for 3–5 minutes, stirring occasionally, until the chicken is hot and the sauce is well absorbed.

Lay the tortillas flat on a clean work surface. If desired, warm them briefly in a dry skillet or microwave to make them softer and easier to roll. Divide the shredded romaine lettuce, red cabbage, shredded carrot, celery, and cheddar cheese evenly among the tortillas.

Spoon the warm Buffalo chicken over the vegetables and cheese. Drizzle each wrap with ranch dressing or blue cheese dressing, distributing the filling evenly for balanced flavor in every bite.

Fold in the sides of each tortilla, then roll tightly from the bottom up to create secure wraps. Slice each wrap in half and serve immediately, or wrap them tightly in foil for an easy grab-and-go lunch.