In a mixing bowl, combine the shredded chicken and buffalo sauce. Stir until the chicken is well coated.
Lay out the flour tortillas on a clean surface.
Spread 1 tablespoon of ranch dressing on each tortilla.
Evenly distribute the buffalo chicken mixture among the tortillas, placing it in the center.
Top the chicken with shredded lettuce, diced tomatoes, shredded cheddar cheese, and sliced green onions.
Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top.
Slice each wrap in half diagonally and serve immediately, or wrap in foil and refrigerate for up to 2 hours before serving.