Preheat the air fryer. Set to 380°F (193°C). Lightly spray the basket to prevent sticking.

Prep the chicken. Pat chicken dry. Slice into thin cutlets or 1-inch strips for quick, even cooking. Toss with oil, garlic powder, onion powder, paprika, salt, and pepper.

Air fry the chicken. Arrange in a single layer. Cook 8–10 minutes, flipping halfway, until the thickest pieces reach 165°F (74°C) and edges look crisp. If needed, work in batches for proper airflow.

Warm the tortillas. While the chicken cooks, warm tortillas in a dry skillet over medium heat for 20–30 seconds per side, or in the microwave wrapped in a damp paper towel for 20 seconds. Warm wraps bend without tearing.

Toss in buffalo sauce. Transfer hot chicken to a bowl and toss with buffalo sauce until coated. Start with 1/3 cup and add more for extra heat.

Build the wraps. Lay out tortillas. Spread a spoonful of ranch or blue cheese dressing down the center. Add lettuce, tomatoes, onion, and any extras like carrots or avocado.

Add the chicken and cheese. Pile on the buffalo chicken and sprinkle with blue cheese crumbles or shredded cheddar. A squeeze of lime brightens it up.

Wrap it tight. Fold the sides over the filling, then roll from the bottom up. Keep it snug so everything stays put.

Optional: Crisp the wrap. Place seam-side down in the air fryer at 370°F (188°C) for 2–3 minutes to toast the tortilla and melt the cheese. Don’t overdo it; you just want a light crunch.

Serve. Slice in half and serve with extra dressing and celery sticks on the side.