Melt butter in a large skillet over medium-high heat, then add your shredded chicken. Stir in the buffalo sauce, garlic powder, smoked paprika, salt, and black pepper, mixing everything until the chicken's completely coated. You want it hot and saucy—about 2-3 minutes of stirring. The kitchen smells absolutely incredible at this point, trust me.

Warm your flour tortillas either in the microwave wrapped in a damp paper towel for 30 seconds, or in a dry skillet for about 15 seconds per side. Warm tortillas are way easier to roll without cracking, and honestly it makes a huge difference in your final wraps.

Lay out one tortilla and drizzle about 1/2 tablespoon of ranch dressing down the center. This acts like a glue that holds everything together and keeps the wrap from being dry.

Add about 1/2 cup of the buffalo chicken mixture right down the middle of each tortilla. Don't overstuff or it'll explode when you roll it—I learned this the hard way my first time making these.

Top the chicken with a handful of shredded cheese, some sliced celery, a bit of lettuce, and a sprinkle of green onions. The cool crunch of the veggies is what makes this buffalo chicken wraps recipe actually work instead of just tasting like spicy chicken.

Fold the sides of the tortilla inward about 2 inches, then roll it tightly from the bottom up, keeping the sides tucked. Seam-side down keeps everything from unraveling when you pick it up.

Heat 1 tbsp olive oil in a skillet over medium heat and sear each wrap seam-side down for about 1 minute until it's golden and sealed. You don't have to do this step, but the crispy exterior makes them feel way more special, plus everything stays together better.