In a skillet over medium heat, combine the shredded cooked chicken with buffalo sauce. Stir until evenly coated and heated through, about 5 minutes.

While the chicken heats up, warm the flour tortillas in a microwave for 15-20 seconds or in a dry skillet on low for a minute on each side.

Spread ranch dressing onto each warmed tortilla, add buffalo chicken mixture, and top with shredded cheddar cheese. Fold the tortillas in half.

Heat a non-stick skillet over medium heat, and place each folded taco seam-side down. Cook for about 2-3 minutes per side until golden brown and crispy.

Remove the tacos from the skillet, garnish with green onions and any other desired toppings, and serve warm.