Slice 2 large boneless breasts into thin strips and sauté in a non-stick skillet with a drizzle of oil over medium-high heat until no longer pink, 4–5 minutes per side.

Transfer the cooked chicken to a board, let it rest 5 minutes to keep juices in, then shred with two forks (or a stand-mixer paddle for big batches).

Make classic Buffalo sauce.

In a small saucepan melt 4 Tbsp unsalted butter; whisk in ½ cup Frank’s RedHot for the traditional 1 : 1 ratio that coats meat without overpowering it.

Stir in ¼ tsp garlic powder and a dash of Worcestershire for extra depth, then simmer 2 minutes so the emulsion thickens.

Place the warm shredded chicken in a bowl; pour the hot Buffalo sauce over top and turn with tongs until every strand is bright orange.

While the sauce soaks in, shred 1 cup romaine, julienne ½ cup carrots, thin-slice ½ cup celery and crumble ¼ cup blue cheese—classic veggies that balance heat and add crunch.

Heat four 10-inch Mission flour tortillas in a dry skillet or microwave 15 seconds; this prevents cracking when you roll.

Spread 1 Tbsp ranch down the center of each tortilla, add ¾ cup sauced chicken, then top with lettuce, carrots, celery and a sprinkle of blue cheese.

Fold the left and right edges inward, pull the bottom edge over the filling, then roll forward tightly to seal—just like wrapping a burrito.

Slice on the bias and serve immediately, or wrap each burrito in foil and refrigerate up to 4 days; reheat in a skillet 2 minutes per side to revive the tortilla’s texture.

Bread chicken strips, spritz with oil and air-fry at 400 °F for 5–6 minutes per side for an ultra-crispy variation.