Preheat oven to 375°F (190°C). Mix softened cream cheese, ranch, buffalo sauce, garlic powder, salt, and pepper. Fold in shredded chicken and 1/2 cup shredded cheese. Transfer to a baking dish, top with remaining cheese and blue cheese if using, and bake 12–15 minutes until bubbly.

Warm tortillas in a dry skillet for 20–30 seconds per side or microwave wrapped in a damp towel for 30–45 seconds. Toss shredded lettuce with a pinch of salt. Slice celery or cucumbers.

Spoon 1/3–1/2 cup hot buffalo chicken dip down the center of each tortilla. Add shredded lettuce, celery, and pickles. Fold sides and roll tightly. Brush outside with melted butter or oil if you want a crisp exterior.

Toast wraps seam-side down in a skillet 1–2 minutes per side until golden, if desired. Slice in half and serve immediately with extra ranch or blue cheese.