Prepare the chicken: Season the chicken strips lightly with salt and pepper. Set up a dredging station with flour in one shallow dish and the beaten egg in another.

Dredge the chicken: Lightly dredge each chicken strip first in the flour, shake off excess, then dip it completely in the egg, and finally coat it lightly again in the flour. Set aside on a clean plate.

Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken strips in batches until golden brown and cooked through, about 4-6 minutes per batch. Remove and set aside.

Make the hot honey glaze: While the chicken rests, reduce the heat to low. In the same skillet, whisk together the honey, hot sauce, and apple cider vinegar until smooth and slightly warmed, about 1 minute. Return the cooked chicken to the skillet and toss rapidly until fully coated in the glaze.

Assemble the wraps: Warm the tortillas briefly in a dry skillet or microwave to make them pliable. Lay a tortilla flat. Layer lettuce, a generous portion of hot honey chicken, and a sprinkle of shredded cheese down the center.

Finish and serve: Drizzle with ranch dressing. Fold in the sides of the tortilla and tightly roll them up from the bottom. Slice in half if desired, and serve immediately.