Preheat your oven to 425°F (220°C).
Prepare the chicken by cutting it into strips.
In a bowl, mix the breadcrumbs with olive oil.
Dip each chicken strip into the buffalo sauce, then into the breadcrumb mixture.
Arrange the coated chicken strips on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, turning halfway through.
While the chicken is baking, prepare the tortillas by warming them slightly.
Assemble the wraps by placing lettuce, tomatoes, and cooked chicken on each tortilla.
Drizzle ranch or blue cheese dressing over the filling before rolling.
Roll the tortillas tightly around the filling and secure with toothpicks if necessary.
Slice the wraps in half and serve immediately with extra dressing on the side.
