Prepare the chicken by slicing or shredding about 2 cups of grilled chicken breast. If raw, grill or sauté chicken breasts until cooked through (about 6-7 minutes per side), then slice thinly. Use a meat thermometer to ensure the chicken reaches 165°F (74°C).

Toss the chicken with 1/4 cup buffalo sauce in a medium bowl. Mix well and let sit for 5 minutes to meld flavors. Adjust buffalo sauce amount to taste for milder heat.

Chop 2 cups fresh romaine lettuce and toss with 1/4 cup Caesar dressing in a separate bowl until leaves are coated but not soggy. Use chilled lettuce for crispness.

Warm 4 large flour tortillas in a dry skillet over medium heat for about 20 seconds per side to make them pliable.

Assemble the wraps by spreading a couple tablespoons of ranch dressing in the center of each tortilla. Add a generous layer of buffalo chicken, followed by the Caesar-dressed lettuce. Sprinkle 1 tablespoon grated Parmesan cheese on top. Add optional sliced cherry tomatoes or avocado if desired. Fold the sides of the tortilla in and roll tightly from the bottom up.

Serve immediately or toast in a panini press for 2-3 minutes to warm through and add slight crunch. Cut wraps diagonally for easier eating.