Thoroughly wash and dry the crisp shredded light green iceberg lettuce using a salad spinner. Slice the tomatoes, scoop out the wet seeds, and dice the firm flesh into 0.25-inch (6mm) pieces. Set aside.

Heat 1 tbsp (15ml) of oil in a heavy skillet over medium-high heat. Season the 1-inch (2.5cm) chicken breast chunks with kosher salt and black pepper. Add to the hot pan in a single layer and sear for 3-4 minutes per side until a deep golden-brown crust forms.

Reduce the heat to medium-low. Pour the hot sauce directly over the seared chicken chunks. Immediately add the cold unsalted butter. Stir continuously until the butter melts and emulsifies, creating a thick, glossy bright orange buffalo sauce that coats the meat.

Warm the soft flour tortillas. Lay a bed of the crisp shredded light green iceberg lettuce and diced red tomatoes down the center of each wrap. Spoon the hot, glazed chicken chunks over the vegetables.

Immediately sprinkle the shredded sharp yellow cheddar cheese over the hot chicken. Add a generous drizzle of the thick, creamy white blue cheese dressing. Fold the sides inward, tuck the bottom flap tightly over the filling, and roll upward firmly. Slice diagonally to serve.