Warm the chicken: In a skillet over medium heat, combine the cooked chicken with buffalo sauce. If you like it richer, stir in a knob of butter until melted. Simmer 2–3 minutes until the chicken is hot and evenly coated. Taste and adjust heat with more sauce, or mellow with a splash of water.

Prep the veggies: Shred the lettuce, finely chop the celery, and slice the carrots and red onion. Keep them dry for the best crunch.

Warm the tortillas: Heat a dry skillet over medium heat. Warm each tortilla 15–20 seconds per side until pliable. Stack and cover with a towel to keep soft.

Assemble the wraps: Lay a warm tortilla on a board. Add a bed of lettuce, then a scoop of buffalo chicken. Top with celery, carrots, and red onion. Add cheese, drizzle with ranch or blue cheese dressing, and finish with avocado and a squeeze of lime.

Fold and roll: Fold the sides in, then roll from the bottom up, keeping it tight so the filling stays put.

Optional sear: For a toasty exterior, brush the wrap lightly with olive oil and sear seam-side down in a skillet for 1–2 minutes per side until golden.

Serve: Slice in half on the bias. Add extra dressing or buffalo sauce on the side for dipping.