Cut the chicken breasts into thin, lengthwise strips.
In a small mixing bowl, stir together the olive oil, hot sauce, paprika, garlic powder, and salt.
Add the chicken strips to the sauce and toss until well coated. Let the chicken sit for at least 10 minutes to soak up the flavor. You can also leave it in the fridge longer if making ahead.
Heat a large nonstick skillet over medium-high heat.
Add the marinated chicken to the hot pan and cook for about 4 to 5 minutes, stirring occasionally, until the pieces are fully cooked and no pink remains.
While the chicken cooks, lay out the tortillas and spread each one with a light layer of blue cheese or ranch dressing.
Top each tortilla with romaine, shredded carrot, avocado slices, and cheddar cheese.
Place the cooked buffalo chicken down the middle of each tortilla.
Fold in the sides and roll each tortilla up tightly like a burrito.
Serve right away with extra hot sauce or more dressing on the side if you like.