Buffalo Chicken Ranch Wraps

Begin by placing the bacon strips in a substantial, deep pan and heat it over a moderate to high flame, rotating the bacon periodically until it is uniformly browned and crispy, approximately 10-15 minutes. Transfer the cooked bacon slices to a paper towel-lined plate and allow them to cool before crumbling.

Next, pour off all but 2 tablespoons of the remaining bacon fat from the pan and cook the chicken breast pieces until they are browned, taking around 10 minutes. Cover the pan and continue to cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit, indicating that it is no longer pink inside and the juices run clear, roughly another 10 minutes. Stir in the Buffalo sauce and melted butter to coat the chicken evenly, followed by adding the crumbled bacon. Maintain the mixture warm.

Subsequently, heat a tortilla in a large ungreased pan over medium heat until it begins to form air bubbles and small brown spots. Fill each warmed tortilla with approximately 1/3 cup of the chicken filling and a small amount of tomatoes; sprinkle the tomatoes with about 1 tablespoon of ranch dressing. Wrap the tortilla around the filling and serve warm.