In a medium skillet, add the shredded cooked chicken over medium heat. Pour in your desired amount of buffalo sauce and stir to combine, heating everything for about 5–7 minutes until the chicken is heated through and well-coated in the sauce.

While the chicken is heating, take your flour tortillas and warm them up for 30–45 seconds in the microwave or on a griddle.

Once your tortillas are warmed, place them on a flat surface. Using a spoon, spread ranch dressing over one half of each tortilla.

Next, take a generous amount of your spicy buffalo chicken mixture and spoon it onto the other half of each tortilla, topping it off with a sprinkle of shredded cheddar cheese.

Carefully fold each tortilla in half, enclosing the buffalo chicken and cheese. In the same skillet used for the chicken, add a dash of oil and place the folded tacos flat onto the skillet over medium heat.

Once cooked, remove the tacos from the skillet and let them cool for a moment. Transfer them to a serving platter and garnish generously with chopped green onions.