In one shallow bowl, whisk together flour, cornstarch, baking powder, paprika, salt, garlic powder, cayenne, and black pepper.

In another shallow bowl, combine buttermilk (or milk and vinegar mixture), paprika, salt, garlic powder, and black pepper. Mix well.

Cut chicken breast into tender-sized strips and pat dry with paper towels.

Dip each tender in buttermilk mixture, ensuring it’s fully coated. Let excess drip off.

Press tender into dry coating mixture, making sure all surfaces are covered. Let excess fall off.

Dip coated tender back into buttermilk mixture, then press into dry coating once more for double coating.

Place tenders on air fryer rack and spray generously with cooking oil.

Air fry at 400°F (200°C) for 20-25 minutes, flipping halfway through cooking time.

Meanwhile, make ranch by mixing Greek yogurt, salt, garlic powder, dill, vinegar, and black pepper. Add water to thin to desired consistency.

Warm tortillas slightly in microwave or dry skillet.

Assemble wraps by placing lettuce, one chicken tender, cheese, and ranch drizzle on each tortilla.

Roll tightly and serve immediately.