Cut chicken into 1-inch strips. Place in a saucepan and add 1/2 cup of buffalo wing sauce. Stir chicken into sauce so it has been covered with the sauce.
Bring to a boil and then turn heat down; simmer for 10 to 15 minutes, just until chicken is done. Remove from the heat and take chicken out of the sauce and place chicken on a plate, cooling slightly. Discard sauce in pan. Shred chicken; set aside.
Warm the tortillas. Place a leaf of lettuce on each. Add the shredded buffalo chicken down the center and top with the bacon and pepper strips.
Drizzle with Ranch dressing and the remaining buffalo wing sauce, to taste. Wrap up in the tortilla shell and serve.