Cook the chicken: boil the chicken breast over the stovetop until cooked, or in a pressure cooker.
In the meantime, prepare the tostadas: Preheat the oven to 400 degrees. Press the corn tortillas light with olive oil on both sides. Bake in the oven for 5-6 minutes, then flip the corn tortillas and bake for an additional 5 minutes until crispy. Remove from the oven and allow to cool.
Shred & mix the buffalo chicken: Once the chicken is cool enough to handle, carefully shred it. Add 1/4 cup of the blue cheese or ranch dressing, cream cheese, and hot sauce. Mix until combined. Set aside.
Assemble the buffalo chicken crunchwraps: lay 1 large tortilla on a flat surface. In the center, layer about 1 cup of the buffalo chicken mixture, a sprinkle of the Colby jack or pepper jack cheese. Add 1 tostada on top, spread with about 1 Tbsp blue cheese dressing or ranch, then lettuce, tomatoes, and green onions. Place 1 small corn tortilla on the top, then fold the edges of the large tortilla in, pressing down to seal. Repeat with the remaining wrap.
Heat a drizzle of olive oil in a skillet, add the crunchwrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm.
Repeat with the remaining ingredients.

Buffalo Chicken Crunchwrap Supreme

Thai Red Curry Chicken with Vegetables and Rice