Preheat the oven to 425°F (220°C). Line a baking sheet with a wire rack and generously spray the rack with nonstick cooking spray.

Prepare three shallow bowls. Place flour in the first bowl, beaten eggs in the second, and combine both breadcrumb varieties in the third.

Season the chicken tenders with kosher salt, black pepper, and garlic powder on both sides.

Coat each chicken tender in flour, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb mixture. Press gently so the crumbs adhere well.

Arrange the coated chicken on the prepared wire rack.

Bake for 12 minutes. Carefully flip the chicken and continue baking for another 12–15 minutes until golden brown and fully cooked.

While the chicken bakes, prepare the sauce. In a small saucepan, combine buffalo wing sauce, butter, and honey. Heat over medium-low heat until the butter melts, whisking until smooth.

Remove the chicken from the oven and brush generously with the hot honey buffalo sauce.

To assemble the Hot Honey Buffalo Chicken Wraps, warm the tortillas. Add a handful of lettuce to the center of each tortilla.

Top with 1–2 pieces of buffalo chicken, blue cheese crumbles, and a drizzle of ranch dressing.

Fold the top and bottom of the tortilla inward, then roll tightly from the sides to create a wrap.

Serve immediately with extra buffalo sauce, ranch dressing, carrot sticks, celery, or your favorite chips.