Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts
  • ½ cup (120 ml) Buffalo sauce
  • 1 tablespoon (15 ml) olive oil
  • 4 large flour tortillas (10-inch/25 cm)
  • 1 cup (150 g) shredded lettuce
  • 1 cup (150 g) diced tomatoes
  • ½ cup (120 g) shredded cheddar cheese
  • ½ cup (120 g) ranch dressing
  • Optional: 2 green onions, sliced

Instructions:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add chicken, cooking until browned on both sides, about 5-7 minutes.
  3. Add Buffalo sauce; reduce heat to low, cover, and simmer until cooked through.
  4. Remove chicken from pan; let cool slightly. Shred with two forks.
  5. Mix shredded chicken with remaining Buffalo sauce in a bowl.
  6. Warm tortillas; place lettuce, tomatoes, shredded chicken, cheese, and ranch dressing in the center of each.
  7. Roll tightly and slice in half diagonally.
  8. Garnish with sliced green onions if desired, and serve immediately.