A quick and delicious buffalo chicken salad wrap with a spicy kick, perfect for a light lunch or dinner.

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In a large bowl, combine shredded chicken and buffalo sauce. Toss to coat the chicken evenly.
In a separate small bowl, mix ranch dressing and blue cheese crumbles (if using).
Add the shredded lettuce, diced celery, and shredded carrots to the chicken mixture.
Drizzle the ranch and blue cheese mixture over the salad, and toss to combine.
Place the buffalo chicken salad mixture in the center of each tortilla.
Wrap the tortillas tightly around the filling, folding in the sides as you go.
Cut the wraps in half and serve immediately.

For extra spice, add more buffalo sauce to the chicken.
For a lower-calorie option, use a light ranch dressing or Greek yogurt as a substitute.
Can be made ahead of time and stored in the refrigerator for up to 2 days.