1. Marinate the shredded or cooked chicken breast by combining it with buffalo sauce, olive oil, paprika, garlic powder, and a pinch of salt in a bowl. Let it sit for about 15 minutes to develop flavors.
2. Heat olive oil in a skillet over medium heat. Cook the marinated chicken until it’s no longer pink and thoroughly coated with the sauce. Once cooked, mix it with plain Greek yogurt and fresh herbs to create a creamy and flavorful filling.
3. Prepare the tortillas by using a knife to cut a line from the center of each tortilla to the edge. This cut will allow for easier folding during assembly.
4. Lay out the tortillas on a clean surface and begin assembling: add the chicken mixture to one corner, crunchy romaine lettuce and sliced jalapeños or poblano peppers to another, drizzle ranch dressing in the next, and finish with a layer of cheddar and pepper jack cheese.
5. Fold the tortillas into a neat triangle shape, starting with one corner and working your way around to seal. Ensure all fillings are securely tucked inside.
6. Heat olive oil in a skillet over medium heat. Place the folded wraps in the skillet and cook on each side until golden and crispy. For a healthier option, use an air fryer to achieve the same crispy texture without additional oil.
7. Serve the wraps hot with sides such as creamy jalapeño lime ranch or extra buffalo sauce, adding a personalized touch to your meal.