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Preheat oven to 400F/204C.
Slice tofu into 3-4 inch long pieces, ~1.5-2 inches thick. I had about 12-14 strips.
Place your cornstarch on a plate and mix in garlic powder and salt. Add the milk to a bowl. Dip your tofu in the milk and then the cornstarch.
Layer your tofu pieces on a parchment lined sheet and bake for 25 minutes, flipping halfway through. Tofu should have a crispy outer coating.
Place your buffalo sauce in small bowl and dip each tofu piece with a fork into the buffalo sauce. Let sauce drain off tofu for a moment before replacing it back to the baking sheet.
Bake tofu for an additional 5 minutes.
Arrange wrap with a layer of vegan ranch in the center, spread horizontally. Add romaine, carrots, cheese, and avocado in the center. Finally layer 3 blocks of buffalo tofu in the center (with some overlap between blocks).
Begin rolling by lifting the lower part of the tortilla over the top while pulling up the ends into the center. Tuck the contents into the tortilla tightly and continue rolling until tortilla is closed.
Optional: Grill your tortilla on a grill pan or regular pan for a few minutes for a crisp outer layer.
In a small bowl, mix together all ingredients for the vegan ranch until combined.