Make the buffalo sauce mix: In a bowl, whisk together buffalo sauce, Greek yogurt, mayonnaise (if using), lemon juice, garlic powder, onion powder, and a pinch of pepper. Taste and add a little salt if needed.

Add the chicken: Fold the shredded or diced chicken into the sauce until evenly coated. It should be creamy but not soupy.

Prep the veggies: Shred the lettuce, chop the celery, grate the carrots, and slice the red onion. Keep them dry to avoid soggy wraps.

Warm the tortillas: Heat each tortilla in a dry skillet for 10–15 seconds per side or microwave under a damp paper towel for 10–20 seconds. Warm wraps are more flexible and less likely to tear.

Layer the wrap: Place a tortilla on a board. Add a bed of lettuce, then spoon on a quarter of the buffalo chicken. Top with celery, carrots, and onion. Sprinkle a little blue cheese or feta if you like, plus herbs.

Wrap it up: Fold the sides in, then roll tightly from the bottom. If serving later, wrap in parchment or foil for a clean hold.

Optional crisp: For a warm, toasty finish, lightly sear the rolled wrap in a skillet over medium heat for 1–2 minutes per side.

Serve: Slice in half and serve with extra buffalo sauce or a drizzle of light ranch or Greek yogurt dressing.