This buffalo chicken wrap combines juicy chicken, tangy buffalo sauce, the creamy coolness of your favorite dressing (ranch or blue cheese!), and crunchy vegetables all wrapped in a soft tortilla.
Pat the chicken dry with a paper towel and slice into thin strips.
In a small bowl, whisk together the garlic powder, onion powder, paprika, cayenne, salt and pepper.
Sprinkle the seasoning over the chicken and toss to coat.
In a large skillet over medium high heat, add the oil and heat to shimmering. Add the chicken and cook until cooked all the way through, approximately 4-5 minutes.
Add the buffalo sauce and turn the heat to low. Toss the chicken to coat and cook for an addition 4-5 minutes.
While the chicken is cooking, arrange the tortillas on a plate and coat with a thin layer of dressing.
Top with the lettuce, carrots, avocado and both cheeses.
Arrange the chicken strips in the center of each tortilla and roll up like a burrito by tucking in the sides then rolling.
Cut in half. Serve with extra hot sauce and dressing on the side.