In a large skillet, set your heat to medium and add the shredded cooked chicken. Pour in the buffalo sauce, tossing to coat the chicken evenly. Stir occasionally for about 5 minutes until the chicken is heated through and the sauce thickens slightly.

Warm the tortillas by placing them on a hot griddle for about 30 seconds per side, or microwave them for 15-20 seconds, covered with a damp paper towel.

On each tortilla, spread a generous dollop of ranch dressing on one half. Layer the spicy buffalo chicken mixture, then sprinkle shredded cheddar cheese over the chicken. Fold the tortilla in half to create your tacos.

In a non-stick skillet over medium heat, cook the folded tacos seam-side down for about 2-3 minutes until golden brown and crispy. Flip and repeat on the other side.

Remove the tacos from the skillet and place them on a serving platter. Garnish with chopped green onions and serve immediately.