Season the chicken breasts with salt and black pepper, and cook them in a skillet or grill with olive oil for 4-5 minutes on each side.

Once cooked, slice the chicken into thin strips and toss with Buffalo sauce.

Spread one tablespoon of ranch dressing on each tortilla.

Layer lettuce, shredded carrots, sliced celery, and Buffalo chicken on the tortillas.

Wrap tightly and cut in half. Serve immediately.