In a medium bowl, combine the shredded chicken, buffalo wing sauce, garlic powder, onion powder, salt, and pepper. Mix well to coat the chicken evenly.
Heat the olive oil in a large skillet over medium heat.
Add the buffalo chicken mixture to the skillet and cook for 5 to 7 minutes, stirring occasionally, until heated through.
While the chicken is cooking, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side or wrap them in a damp paper towel and microwave for 20 seconds.
To assemble the tacos, place about 1/4 cup of the buffalo chicken mixture onto the center of each tortilla.
Top each taco with shredded iceberg lettuce, shredded cheddar cheese, and a drizzle of ranch dressing.
Fold the tortillas and serve immediately.