Slice 1 lb chicken breast into thin, even strips.

Combine 2 tbsp olive oil, 1/2 cup hot sauce, 1 tsp paprika, 1/2 tsp garlic powder, and 1/4 tsp salt in the mixing bowl.

Add the sliced chicken breast to the buffalo sauce mixture. Toss until all chicken is fully coated.

Refrigerate the coated chicken for 120 min, or refrigerate overnight for stronger flavor.

Heat the stovetop over medium-high heat. Cook the marinated chicken for 8 min, turning with tongs.

Continue cooking until the chicken reaches 165°F / 74°C internally. Remove the chicken from heat.

Chop 2 cups lettuce and slice 1 avocado while the chicken cools slightly.

Lay 4 flour tortillas on a clean work surface. Spread 1 tbsp ranch dressing over each tortilla.

Divide the cooked chicken, chopped lettuce, sliced avocado, and shredded cheese among the tortillas.

Fold in the tortilla sides and roll each tortilla tightly into a wrap.