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

While the chicken is heating, take your flour tortillas and warm them up. You can use a microwave for about 15-20 seconds or place them on a griddle over low heat for a minute per side.

Lay a warm tortilla flat on a plate and drizzle ranch dressing down the center. Add a scoop of the buffalo chicken filling, then sprinkle shredded cheddar cheese on top.

Carefully fold the tortilla in half, enclosing the filling. Heat a non-stick skillet over medium-high heat and place the folded taco in the skillet. Cook for about 2-3 minutes until the bottom is golden brown.

Once the tacos are golden and crispy on both sides, remove them from the skillet and garnish with chopped green onions. Serve immediately.