1. Place chicken breasts between two sheets of parchment paper and gently pound them to about 1/2-inch thickness for even cooking.
2. Pour the buttermilk into a shallow bowl. In another shallow bowl, whisk together flour, paprika, garlic powder, salt, black pepper, and cayenne pepper.
3. Dip each chicken breast into the buttermilk, letting the excess drip off, then dredge thoroughly in the flour mixture, pressing lightly to coat well.
4. Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (use a kitchen thermometer if you have one). Carefully add the coated chicken breasts and fry for about 5-6 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F.
5. Remove chicken from oil and place on a wire rack or paper towels to drain excess oil.
6. While the chicken is still warm, brush both sides generously with buffalo wing sauce. This seals in the heat and flavor.
7. Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
8. Assemble the wraps by layering shredded lettuce, diced tomatoes, buffalo chicken, shredded cheese, and a drizzle of ranch or blue cheese dressing.
9. Roll the tortilla tightly, folding in the sides as you go to prevent fillings from falling out.
10. Slice each wrap in half and serve immediately for the best crunch and flavor.

One little tip I picked up from my grandmother’s kitchen: letting the chicken rest for a minute after frying keeps the coating crisp and prevents sogginess. Also, brushing the buffalo sauce on warm chicken rather than soaking it keeps that perfect crunchy texture we all crave.