Slice each chicken breast horizontally to make 4 thinner cutlets (about 1/2 inch thick). Lightly pound with a meat mallet if uneven so pieces are uniform.

Marinate

Place cutlets in a shallow dish. Pour buttermilk and 2 tbs hot sauce over the chicken, toss to coat. Cover and refrigerate for 20–30 minutes (or up to 2 hours).

Make coating

In a wide bowl combine flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp salt and 1/2 tsp black pepper. Mix thoroughly.

Coat chicken

Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere a good crust. Place coated pieces on a wire rack or plate.

Cook

Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (about shimmering). Add chicken in a single layer without crowding. Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate and keep warm. If needed, finish in a 375°F oven for 5 minutes to ensure doneness and crispness.

Buffalo Ranch Sauce

While chicken is marinating or cooking, whisk together 1/2 cup mayonnaise, 1/4 cup ranch dressing, 2 tbs hot sauce, 1/2 tsp apple cider vinegar, 1/4 tsp garlic powder, 1/4 tsp black pepper and 1/4 tsp salt in a small bowl until smooth. Taste and adjust heat or salt. Refrigerate until assembly.

Wrap & Veggies

Prepare vegetables

Shred the romaine, dice the tomato, and thinly slice the red onion. Pat tomato dry to avoid soggy wraps.

Slice chicken

Using a sharp knife, slice each cooked chicken cutlet into 1/2-inch strips.

Warm tortillas briefly on a skillet or in the microwave for 10–15 seconds to make them pliable.

Assemble wraps

Lay a warm tortilla flat. Spread about 1.5 tbs buffalo ranch sauce down the center of the tortilla. Layer 3/4 cup shredded romaine, a quarter of the sliced chicken (about 3–4 strips), 1/4 cup diced tomatoes, 2 tbs sliced red onions, and 1/4 cup Tex-Mex shredded cheese. Sprinkle with a teaspoon of chopped cilantro if using. Add another 1 tbs buffalo ranch on top of the chicken for extra flavor.

Fold

Fold the bottom edge up over the filling, fold in the sides, and roll tightly to form a wrap. Repeat for remaining tortillas.

Optional: Toast the assembled wrap seam-side down in a skillet over medium heat 1–2 minutes per side to seal and crisp the tortilla.

Finish & Serve

Slice each wrap in half on the diagonal. Serve immediately with lime wedges and additional buffalo ranch sauce on the side. Season with salt and pepper to taste.