Meanwhile mix together all ranch sauce ingredients until combined. You will likely have loads of this sauce left over, so cover and keep refrigerated.

Place 50g of cornflakes, at a time, in a large bowl, then crush cornflakes using your hands or the end of a rolling pin, until you are left with a mixture of small and large cornflake pieces. Dip each marinaded piece of chicken in cornflakes until coated. I recommend using only 50g of cornflakes at a time, as they will eventually get soggy, so its best to refresh the cornflakes 2-3 times to keep their crispiness and ensure they stickto the chicken.

Air fry for approx 10 mins (depending on your air fryer), flipping each piece of chicken once throughout that time. I had to air fry mine in 2-3 batches.

You can build all your wraps now or leave the separate components in the fridge to make on demand, when you fancy a snack. To make the wrap, spread tbsp of ranch sauce on tortilla, then add lettuce, 3 pieces of chicken, cheese, buffalo sauce and grated to cheese, then close the wrap.