Preheat the oven to 425°F (220°C).

Line a baking sheet with a wire rack and lightly spray with olive oil spray.

Place the flour in one bowl, beaten eggs in a second bowl, and combine the panko and seasoned breadcrumbs in a third bowl.

Season the chicken tenders with salt, pepper, and garlic powder.

Dredge each chicken tender in flour, then dip into the eggs, and finally coat with the breadcrumb mixture.

Arrange the chicken tenders on the prepared wire rack.

Bake for 12 minutes. Carefully flip and bake for another 12–15 minutes until golden and cooked through.

While the chicken cooks, prepare the sauce by combining buffalo wing sauce, butter, and honey in a small saucepan.

Heat gently until the butter melts, then whisk until smooth.

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

Warm the tortillas.

Place a handful of lettuce in the center of each tortilla.

Add 1–2 chicken tenders to each wrap.

Sprinkle with blue cheese and drizzle with ranch dressing.

Fold in the sides and roll tightly to form the wrap.

Serve the Hot Honey Buffalo Chicken Wraps with extra buffalo sauce, celery sticks, carrot sticks, or chips.