Put the shredded chicken in a medium bowl. Pour in the buffalo sauce and toss until every piece is coated. Taste and add more sauce if you want extra heat.

Lay one tortilla flat. Spread a thin, even layer of ranch or blue cheese dressing across the center, leaving about a 1-inch border on each side.

Spoon roughly 1/2 cup of the buffalo chicken onto the dressing. Top with a handful of chopped lettuce and a few tablespoons of diced tomatoes. Sprinkle with shredded cheese.

Fold the short edges of the tortilla in toward the center. Roll the tortilla tightly from the bottom up to enclose the filling. Press gently to seal.

Use a sharp knife to slice each wrap in half on the diagonal and serve immediately.