Preheat oil in a large pan over medium high heat.
Cut each chicken breast into 3-4 strips.
Set up your dredging station with three shallow dishes. In the first dish, add the flour. In the second, add the buttermilk and egg. Whisk to combine well. In the third dish, add bread crumbs and seasonings , stir to combine.
Dredge chicken strips first in flour, then the buttermilk mixture, and lastly in the seasoned bread crumbs.
Place breaded chicken strips into hot oil and cook for 5-7 minutes on each side or until golden brown and crispy.
Remove from oil and place on paper towels to absorb any excess oil.
In a large bowl, add mixed lettuce and ranch dressing. Toss together to mix well.
Heat tortillas over medium heat in a pan or directly over flame.
Place a spoonful of lettuce mixture onto tortilla, followed by 3-4 strips of chicken.
Drizzle unfolded wraps with buffalo wing sauce and ranch dressing.
Wrap tightly, tucking in the bottom of tortilla. Enjoy.