Start by trimming any excess fat from the chicken breasts. Cut them into bite-sized pieces for even cooking.
Heat a pan over medium heat. Add a drizzle of oil, then add the chicken pieces. Sprinkle with garlic powder and onion powder, and cook until the chicken is golden brown and cooked through, about 5-7 minutes.
In a mixing bowl, combine the buffalo sauce and honey. Stir until well blended. Once the chicken is cooked, pour the sauce over the chicken in the pan, and toss to coat evenly. Cook for an additional 2-3 minutes to allow the flavors to meld.
Lay out the tortillas on a clean surface. Start with a generous handful of chopped romaine lettuce and shredded carrots in the center of each tortilla. Spoon the honey buffalo chicken mixture on top.
Drizzle ranch dressing over the chicken and sprinkle with crumbled bleu cheese for that extra flavor kick.
Fold in the sides of the tortilla, then roll from the bottom up to create a wrap. Make sure it’s snug but not too tight.
Slice the wraps in half and serve immediately, or wrap them in foil for an on-the-go meal.
