Slice chicken breast in half lengthwise.
Prepare two bowls: one with whisked eggs and one with flour mixed with your seasonings. Dip each chicken breast into the flour, then egg, then back into the flour until fully coated.
Sprinkle avocado oil into a pan over medium heat. Once the pan is heated, place the chicken in the pan and cook until the internal temperature reaches 165F.
Remove chicken from the pan, set aside, and let rest.
In a bowl, combine buttermilk, sour cream, avocado mayo, and seasonings. Whisk until smooth to make the ranch.
Heat each tortilla.
Assemble the wraps: tortilla, ranch, shredded cheese, lettuce, and crispy chicken tender.
Roll, wrap, and enjoy.
