Make the cottage cheese sauce. In a blender or food processor, add cottage cheese, Buffalo sauce, Greek yogurt or mayo (if using), garlic powder, onion powder, lemon juice or vinegar, and a pinch of salt and pepper. Blend until smooth and creamy. Taste and adjust heat or salt.

Prep the chicken. If using rotisserie or leftover chicken, shred or dice it into bite-size pieces. If cooking from raw, season lightly with salt and pepper, then sauté in a little oil until cooked through. Let it cool slightly.

Coat the chicken. In a bowl, toss the chicken with enough cottage cheese Buffalo sauce to coat generously. It should be creamy but not soupy. Reserve extra sauce for drizzling.

Prep the vegetables. Chop lettuce, slice celery, grate carrots, and slice red onion. Keep everything in small, crunchy pieces so the wrap rolls easily.

Warm the tortillas. Heat each tortilla in a dry skillet or the microwave until soft and pliable. A quick 10–15 seconds per side in a skillet helps prevent tearing.

Assemble the wraps. Lay a tortilla flat. Add a bed of lettuce, then a scoop of the Buffalo chicken. Top with celery, carrots, and red onion. Add avocado slices and blue cheese crumbles if you like. Drizzle a little extra sauce.

Wrap it tight. Fold in the sides, then roll from the bottom up, keeping it snug so the filling stays put. Slice in half for easier eating.

Serve or store. Eat right away for the best crunch. Or wrap tightly in foil or parchment for lunch on the go.