Warm the flour tortillas for 10–15 seconds each in a dry skillet over medium heat or 15–20 seconds in the microwave covered with a damp paper towel. Place warmed tortillas on a clean work surface. If the shaved grilled chicken is cold, warm it gently in a skillet over low heat for 2–3 minutes with 1 tablespoon of buffalo sauce stirred in so it’s evenly coated. Pat diced tomato dry with paper towel if very juicy.

Assemble wraps

Build each wrap

Lay one warmed tortilla flat. Spread 1 tablespoon ranch dressing down the center of the tortilla, leaving 1½ inches clear on each end. Spoon ½ cup of shaved grilled chicken (coated with buffalo sauce) into the center. Sprinkle 1/4 cup shredded cheddar over the chicken. Add 1/4 cup diced tomato and 1/2 cup shredded lettuce. Crumble 1–2 slices of cooked bacon over the top. Drizzle an additional 1/4 teaspoon buffalo sauce over the filling if you want stronger heat. Season lightly with a pinch of salt and pepper if desired.

Roll and secure

Fold the short sides of the tortilla inwards slightly, then fold the bottom edge up over the filling and roll tightly away from you to enclose the contents. If packing for later, wrap each roll tightly in plastic wrap or parchment to hold shape. If serving immediately, cut each wrap in half on the diagonal.

Serve

Place each wrapped half on a serving tray or boxed-lunch container. Add about 4 oz of potato chips to each box. Include a small container with remaining ranch dressing for dipping, and a lime wedge if using. If desired, provide extra buffalo sauce on the side.