1) Preheat your oven to 375 degrees F. In a large mixing bowl, combine the cooked shredded chicken, blended cottage cheese, greek yogurt, buffalo sauce, shredded mozzarella, garlic powder, salt, and pepper. Transfer mixture to an oven safe baking dish and bake for 25-30 mins. Let cool.

2) Place the large tortilla on a flat surface. Add a spoonful of the spicy buffalo chicken mixture in the center – about the size of the tostada shell.

3) Then add shredded cheese on top of the meat evenly. Top with tostada shell.

4) Add a thin layer of ranch dressing, then top with the diced ripe tomatoes and shredded lettuce.

5) Tightly fold the edges of the flour tortilla towards the center of the tortilla, creating pleats as you go.

6) In a large nonstick skillet or a small saucepan, heat oil. Add crunch wrap folded side down and cook until golden brown over medium-high heat. This should take 2-3 minutes. Flip over to other side and cook for another 1-2 minutes until golden brown.

7) Continue with the remaining 5 and enjoy!