Cook the chicken tenders in an air fryer at 400°F (200°C) for 10 to 12 minutes, or bake according to package directions until shatteringly crisp and hot to the center.

In a large heatproof mixing bowl, whisk together the melted butter and buffalo sauce. Slice the hot crispy chicken tenders diagonally into bite-sized strips. Add to the bowl and gently toss until every piece is richly coated in glossy buffalo sauce.

Warm the flour tortillas in a dry skillet over medium heat for 15 seconds per side until pliable. Lay tortillas flat on a clean cutting board.

Down the center of each tortilla, scatter 1/4 cup shredded cheddar cheese, followed by 1/2 cup shredded crisp lettuce and diced tomatoes. Layer the hot buffalo chicken strips evenly across the bed of greens.

Generously drizzle 2 tablespoons of creamy buttermilk herb ranch over the chicken in each wrap. Fold the bottom edge up, tuck in both sides tightly, and roll forward firmly into a neat, compact cylinder.

Optional Pro Step: Place the assembled wraps seam-side down in a hot lightly oiled skillet for 1 to 2 minutes per side until golden-brown and sealed. Slice diagonally and serve immediately.