Combine melted butter, hot sauce, agave nectar, garlic powder, salt, pepper, and smoked paprika in a shallow dish and stir until smooth. Add the jackfruit to the mixture and stir to coat. Let marinate for 45 minutes to 1 hour.

Pour the olive or vegetable oil in a large skillet over medium heat. Add the marinated jackfruit, piece by piece, shaking off the excess sauce before placing in the pan. Reserve the leftover sauce. Cook the jackfruit for 3-4 minutes on each side. Return to the dish of sauce, stirring to coat. Heat up the mixture if it’s too cold.

To make the wraps, place a handful of chopped romaine lettuce in the middle of a tortilla. Add 1-2 scoops of prepared Buffalo jackfruit atop the lettuce. Add more lettuce, as desired, then add as much vegan ranch dressing as desired. Wrap up the tortilla like a burrito and cut in half if desired. Repeat for each wrap. Serve with more ranch dressing, and carrot and celery sticks.