For the Filling:

1. 1. Cook the chicken breasts using your preferred method: grill, bake, or pan-sear until fully cooked (165°F or 75°C).
2. 2. Once cooked and slightly cooled, shred the chicken with two forks.
3. 3. In a bowl, toss shredded chicken with buffalo sauce until well coated.

For Assembly:

1. 4. Lay out each tortilla flat. Add a generous amount of shredded chicken down the center.
2. 5. Top with chopped romaine lettuce, shredded carrots, and blue cheese crumbles if desired.
3. 6. Roll up each tortilla tightly from one side, tucking in the ends as you go to create a secure wrap.

For Optional Grilling:

1. 7. Heat a skillet over medium heat and lightly grill each wrap until golden brown and crispy on both sides.
2. To Serve:
3. 8. Cut each wrap in half diagonally and drizzle with ranch dressing before serving.