Heat the olive oil in a large skillet over medium heat. This will help to cook the chicken evenly and prevent sticking.

Add the chicken pieces to the skillet and season with garlic powder, onion powder, salt, and black pepper. Stir to coat the chicken evenly.

Cook the chicken for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center. This ensures food safety.

Once cooked, pour in the buffalo sauce and stir to coat the chicken. Allow it to simmer for an additional 2-3 minutes to let the flavors meld.

Lay a tortilla flat on a clean surface. This will be the base for your wrap.

Spoon a generous amount of the buffalo chicken mixture onto the center of the tortilla.

Top the chicken with shredded lettuce, diced tomatoes, and shredded cheese. This adds freshness and texture to your wrap.

Drizzle ranch dressing over the top for creaminess and flavor.

Fold the sides of the tortilla inwards, then roll it up tightly from the bottom to the top. This helps keep all the fillings secure.

Repeat with the remaining tortillas and filling.

Cut each wrap in half diagonally for easier eating and presentation.

Serve immediately with extra ranch dressing on the side for dipping.