1. Preheat oven to 350° F.
2. Place turkey meatballs in a single layer on a sheet pan. Heat for 10-12 minutes or until hot. Critical Control Point: Product must reach an internal temperature of 165°F for 15 seconds.
3. Place buffalo sauce in a saucepan or steam table insert and heat until hot. Critical Control Point: Hold hot at 135°F or above until service.
4. Transfer heated meatballs to a mixing bowl. Add hot buffalo sauce and toss gently until evenly coated. Transfer sauced meatballs to steam table pan and cover. Critical Control Point: Hold hot at 135°F or above until service.
5. Place tortillas on sheet pan and warm in oven for 1-2 minutes until soft and pliable.
6. Assembly:
   a. Place warm tortilla on preparation surface.
   b. Spread 1 Tbsp ranch dressing in center of tortilla.
   c. Add ¼ cup shredded lettuce and ¼ cup shredded carrots.
   d. Top with 6 buffalo meatballs.
   e. Fold sides of tortilla inward and roll tightly to form wrap.
7. Serve immediately.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.