Preheat the oven or air fryer according to the chicken nugget package directions. Arrange the chicken nuggets in a single layer and cook until crispy, golden brown, and fully heated through. Let them cool slightly before assembling the wraps.

In a small bowl, combine the ranch dressing, mayonnaise, and hot sauce. Stir well until smooth and creamy.

Wash and dry the lettuce and tomato. Shred the lettuce into thin strips and dice the tomato into small pieces. Shred the cheddar cheese if using block cheese.

Warm each tortilla in a skillet over low heat for about 15 to 20 seconds per side until soft and flexible.

Lay the tortillas flat on a clean surface. Spread a spoonful of sauce in the center of each tortilla.

Add shredded lettuce, diced tomatoes, shredded cheese, and four chicken nuggets to each tortilla. Drizzle more sauce over the top.

Fold the sides inward and tightly roll the tortillas into wrap shapes.

Heat butter in a skillet over medium heat. Place the wraps seam side down into the skillet and cook for 2 to 3 minutes per side until golden brown and crispy.

Remove the wraps from the skillet and let them rest for one minute before slicing in half.

Serve warm with fries, chips, veggies, or dipping sauce.