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Step 1
Cook rice according to package directions.
Step 2
Combine shredded chicken and buffalo sauce in a bowl.
Step 3
Microwave tortillas on microwave-safe plate covered with a damp paper towel on High until warm and pliable, about 20 to 30 seconds.
Step 4
Evenly divide rice among four tortillas and spreading out to within 1/2 inch of the edges. Top rice with chicken mixture. Sprinkle about 2 tablespoons shredded Cheddar cheese over chicken mixture; top with shredded lettuce.
Step 5
Fold in the sides of the tortilla and begin to roll tightly; repeat for each wrap. Cut in half, diagonally. (Or wrap in foil and refrigerate if serving later.)
Step 6
Serve each wrap with baby carrots and celery sticks and about 1/4 cup ranch dressing for dipping.