In a bowl, toss the cooked shredded chicken breast with buffalo sauce until evenly coated.
Lay out each flour tortilla flat on a clean surface.
Divide the buffalo chicken evenly among the tortillas, placing it in the center.
Top each with chopped romaine lettuce, shredded cheddar cheese, sliced celery, and a drizzle of ranch dressing.
Fold the sides of each tortilla over the filling and roll tightly to form a wrap.
Cut each wrap in half diagonally.
Arrange the wraps standing up on a white rectangular plate with celery sticks on the side for serving.