• Cut boneless chicken breast into thin strips. Add garlic powder, onion powder, smoked paprika, and salt. Mix and rest for 15-20 minutes.
• Heat oil in a cast iron skillet. Add marinated chicken breast to the skillet. Cook it in medium-high heat for 2-3 minutes undisturbed. Flip and cook for another 2 minutes.
• Switch off the flame and add hot sauce to the chicken. Mix everything well. The mixture should look moist but not too much saucy. If there is too much liquid, cook it further until the mixture comes together and is not too saucy. Cool it down completely.
• While the buffalo chicken is cooling down, in another bowl mix Greek yogurt, mayo, and ranch seasoning mix.

Assembling and folding the wraps

• Warm the tortilla on a hot skillet or directly on flame. ( this softens the tortilla and helps in folding)
• Place tortilla. Spread a couple of tablespoons of ranch dressing at the center (leaving 1-2 inches on top and bottom), top it with lettuce, shredded carrots, and followed with buffalo chicken.
• Fold 1 to 2 inches (from left and right side) inwards. Then roll the bottom over the filling. Start rolling the wrap over the filling, pushing the filling inwards as you roll.
• If eating later, roll the wrap with parchment paper and store it in fridge. Else heat on both sides until you see brown spots and enjoy it right away.