Stir all of the ingredients for the small batch ranch dressing together in a medium bowl. Cover and refrigerate until ready to use.
If you're working with one large chicken breast (larger than 4 oz.), cut the chicken breast in half lengthwise to create two thin halves. (See notes for a link to a visual example.)
Stir garlic powder and a good pinch of salt and pepper together in a small bowl. Season the chicken breast on all sides with this mixture, and let the chicken rest at room temperature while you prepare the ranch dressing and toppings.
Heat oil in a large non-stick pan over medium heat. Cook the chicken breasts for 3-4 minutes per side, until browned and the internal temperature registers 165 F. Turn the heat underneath the pan to low and transfer the chicken to a large bowl to rest.
Shred the chicken in the bowl. Transfer the shredded chicken back to the pan it was cooked in, and stir in the buffalo sauce and butter until the chicken is coated in the sauce and the butter is melted.
Warm the tortillas in the microwave for about 20-30 seconds.
Divide the buffalo chicken between the tortillas, followed by desired toppings and 1-2 tablespoons of ranch dressing. Enjoy!
Notes
*Substitute chicken breast with 1 1/2 cups shredded rotisserie chicken if you're short on time.**Use more wing sauce if desired.***If you're using kale, massage it with about a teaspoon of olive oil to tenderize it and make it taste even better!****Feel free to use your favorite store-bought ranch OR a large to-go ramekin of ranch from your favorite sports bar!