In a medium skillet over medium heat, add your shredded cooked chicken and pour in the buffalo sauce. Stir well to combine, cooking for about 5 minutes until heated through.

Wrap your flour tortillas in a damp paper towel and microwave on high for about 30 seconds until warm and pliable.

Spread a generous layer of ranch dressing on one side of each tortilla.

Spoon the warm buffalo chicken filling onto one half of each tortilla, then sprinkle shredded cheddar cheese on top.

Fold each tortilla in half over the filling. In a non-stick skillet, add a drizzle of oil and place the tacos seam-side down. Cook on medium heat for 2-3 minutes per side.

Garnish each taco with chopped green onions. Serve immediately.