Preheat the oven to 425°F (220°C). Place a wire rack over a baking sheet and lightly coat it with cooking spray.

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with the panko and seasoned breadcrumbs mixed together.

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

Coat each chicken tender in flour, dip into the eggs, then press firmly into the breadcrumb mixture.

Arrange the coated chicken on the prepared wire rack.

Lightly spray the tops with cooking spray.

Bake for 12 minutes, flip, spray again if desired, and bake another 12–15 minutes until golden brown and fully cooked.

While the chicken bakes, combine the buffalo wing sauce, butter, and honey in a small saucepan over low heat. Stir until smooth.

Brush the cooked chicken generously with the hot honey buffalo sauce.

Warm the tortillas until soft and flexible.

Layer chopped romaine lettuce in the center of each tortilla.

Add one or two pieces of crispy buffalo chicken.

Sprinkle with blue cheese or cheddar cheese.

Drizzle with ranch dressing.

Fold in the sides and roll tightly to create your Hot Honey Buffalo Chicken Wraps.

Slice in half and serve immediately.