Begin by dicing the boneless, skinless chicken breasts into 1-inch cubes. This size ensures even cooking and easy handling. Drizzle the olive oil into a skillet, warming it over medium heat. Once hot, add the chicken cubes.

As the chicken sizzles, sprinkle the flour, corn starch, garlic powder, and cayenne pepper into the pan. These ingredients will coat the chicken perfectly, giving it that golden crispy finish. Stir frequently until the chicken is cooked through, usually around 8-10 minutes.

When your chicken is fully cooked, pour in the Frank’s RedHot Buffalo Wing Sauce. Give it a good toss to ensure the chicken is well-coated. Let it simmer for 2-3 minutes to allow the flavors to meld. The aroma will drive you wild!

Lay out your large flour tortillas on a clean surface. Spread a generous amount of ranch dressing in the center of each tortilla, then layer on the chicken mixture. Top with chopped tomatoes, shredded lettuce, a handful of cheese, green onions, and pickled jalapeños.

To wrap it up, fold in the sides of the tortilla first, then roll from the bottom up to encompass the filling. Secure your wrap tightly to avoid any spillage. Repeat this with the remaining ingredients.

Cut each wrap in half diagonally to show off the vibrant colors inside. Arrange them on a plate, and serve alongside extra ranch dressing for dipping. Nothing wrong with a little extra flavor!