Cook and Toss Chicken: Air-fry or bake breaded chicken tenders at 400°F (200°C) for 10 to 12 minutes until deeply golden, crunchy, and piping hot. Slice into bite-sized strips. In a medium bowl, whisk together warm buffalo sauce and melted butter, then toss the crispy chicken strips until every crevice is richly coated.

Warm Tortillas: Warm each flour tortilla in a dry skillet or microwave for 15 seconds so they become supple and fold easily without tearing.

Layer and Assemble: Lay tortillas flat on a clean work surface. Layer shredded cheese across the bottom third of each tortilla (cheese on the bottom melts first in the skillet!). Top with shredded romaine, ripe avocado slices, and hot buffalo chicken strips. Drizzle generously with cool buttermilk ranch dressing.

Roll and Pan-Sear to Crisp Perfection: Fold the sides tightly inward over the filling, then roll from the bottom up into a snug cylinder. Heat olive oil in a cast-iron skillet over medium heat. Place wraps seam-side down and cook for 2 to 3 minutes until golden brown and sealed. Flip and toast the other side for another 2 minutes until crispy and cheese is melted. Slice diagonally and enjoy immediately!