Step 1

Place the bacon in a large and deep skillet over medium-high heat. Cook the bacon, flipping it occasionally, until brown and crisp, for 10 to 15 minutes.

Step 2

Cool the cooked bacon on a plate lined with paper towels to remove excess oil. Crumble once cool.

Step 3

Discard most of the bacon grease, leaving only two tablespoons in the pan.

Step 4

Add the chicken chunks to the pan and cook, stirring constantly, until browned, about 10 minutes.

Step 5

Cover the skillet and let the chicken cook until its juices run clear, about 10 more minutes.

Step 6

Coat the chicken with the buffalo sauce and melted butter. Mix in the bacon crumbles.

Step 7

In a large, ungreased skillet over medium heat, warm the tortillas, one by one. Flip over once brown spots and air bubbles form. Heat for 20 more seconds, and move on to the next.

Step 8

Fill the tortillas with a 3rd of the chicken, a tablespoon of tomatoes, and a tablespoon of ranch dressing.

Step 9

Wrap the tortillas around the filling and serve warm. Enjoy!