Step 1

Shred the meat from 1 rotisserie chicken until you have 4 packed cups, discarding any skin and bones. Place in a large bowl.

Step 2

Melt 6 tablespoons unsalted butter in a small saucepan over medium-low heat. Turn off the heat. (Alternatively, microwave in a small microwave-safe bowl in 4 to 6 (10-second) bursts until just melted.) Add 1/2 cup hot sauce and 1/2 teaspoon garlic powder, and whisk until combined. Pour over the chicken and toss to coat.

Step 3

Squeeze the juice from 1 medium lime into a large bowl (about 2 tablespoons). Add 3 tablespoons whole milk plain Greek yogurt or sour cream, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and whisk to combine. Add 5 packed cups coleslaw mix and toss to coat. Crumble 4 ounces blue cheese into the bowl (about 1 cup) and toss to combine.

Step 4

Stack 6 (9 to 10-inch) flour tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave until warm, 30 to 45 seconds. Wrap the stack in a clean kitchen towel or aluminum foil to keep warm.

Step 5

Assemble the wraps one at a time: Place about 1 cup of the blue cheese slaw slightly below the center of 1 tortilla and spread into an even layer, leaving at least a 1-inch border. Top with a heaped 1/2 cup buffalo chicken. Roll tightly like a burrito by folding the sides over the filling, then rolling from the bottom up. Cut in half crosswise if desired.