For the Honey Buffalo Chicken:

1. Heat a large skillet over medium heat and add the oil and ½ tablespoon of butter.
2. Season the chicken all over with salt and pepper and then add to the hot pan.
   Cook the chicken for about 5 minutes per side, or until deeply golden and cooked through.
3. Remove the chicken from the pan and allow it to rest for a few minutes before shredding or chopping into pieces. Place the shredded chicken into a bowl.
4. To the skillet, add the remaining 2 tablespoons of butter, buffalo hot sauce, honey, brown sugar, and a pinch of salt and pepper. Whisk to combine.
5. Bring to a simmer and cook over medium-low heat, stirring frequently, until the sauce is slightly thickened, about 3 minutes. Pour the sauce over the shredded chicken in the bowl and toss until the chicken is evenly coated in the sauce.

For the Crunch Wraps:

1. Wipe out the skillet used for the chicken and sauce. Place it over medium heat and add a drizzle of oil.
2. Working with one flatbread wrap at a time, spread it out on a clean counter or cutting board and begin layering the ingredients in the center. This part is obviously very customizable. This is how we build ours: roughly 2 oz of shredded cheese, followed by roughly 4 oz of the shredded honey buffalo chicken, then a handful of corn tortilla chips spread out in an even layer. Top the tortilla chips with a handful of shredded lettuce, tomato slices, a few thin slices of red onion, pickle slices, a few blue cheese crumbles, and a drizzle of ranch dressing.
3. Fold the edges of the wrap over the filling, overlapping the edges and folding inward toward the center as you go.
4. Place the formed wrap in the hot pan, seam-side down, and cook for about 2 minutes or until crispy and golden brown. Flip over and repeat with the other side.
5. Repeat with the remaining wraps and fillings until all the crunch wraps are formed and crisped. Serve while hot and sliced in half.