For the buttermilk ranch, mix mayo, buttermilk, yellow mustard, salt, black pepper, garlic powder, and lemon juice in a small bowl. Set it aside.
Now, onto the chicken. In a small bowl, combine olive oil, paprika, garlic powder, salt, oregano, black pepper, and cumin.
Slice the chicken breasts in half horizontally to get thinner pieces.
Pour the marinade over the chicken, making sure it’s evenly coated.
Heat a large skillet or pan over medium-high heat. If it tends to stick, spray it with a bit of oil.
Add the chicken to the pan and cook for about 5 to 6 minutes on each side until the center reaches 165°F.
Once cooked, chop the chicken into small pieces and set them aside.
Now, it’s assembly time! Grab a flour tortilla and layer shredded lettuce, shredded cheese, and the cooked chicken. Drizzle some of that homemade ranch on top, and you’re ready to enjoy your delicious homemade snack wrap!