Season and cook the chicken: Toss the chicken strips with the garlic powder, smoked paprika, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chicken in a single layer for 5 to 6 minutes, turning once, until browned outside and a thermometer reads 165°F in the thickest strip.

Make the buffalo sauce in the pan: Turn the heat down to low. Add the butter and the hot sauce right to the skillet and stir for 1 to 2 minutes, until the butter melts into a glossy sauce that coats every piece of chicken. Take the pan off the heat.

Mix the ranch slaw: In a bowl, toss the romaine, carrots, and celery with 1/3 cup of the ranch dressing until everything is lightly coated. Keep it cold until you're ready to roll.

Warm the tortillas: Stack the tortillas, wrap them in a damp paper towel, and microwave for 20 to 30 seconds. Warm tortillas fold without cracking down the seam, which is what makes these buffalo chicken wraps hold together.

Fill the wraps: Lay a tortilla flat and drizzle a little of the remaining ranch down the center. Add a scoop of cheddar, then a sixth of the buffalo chicken, then a handful of the ranch slaw, keeping everything in a line and leaving a two-inch border at each end.

Roll them tight: Fold the short ends in over the filling, then roll the wrap up from the long side, tucking as you go so it stays snug.

Slice and serve: Cut each wrap in half on a diagonal and serve right away, with extra ranch for dipping.