Buffalo Chicken Wraps

1 pkg (9.5 oz) refrigerated fully cooked breaded Buffalo-style chicken breast strips
Four 8- to 9-in. spinach and basil–flavored wraps or plain burrito-sizeflour tortillas
1/4 cup fat-free ranch dressing (such as Wish-Bone)
2 cups baby spinach leaves (from a 5-oz bag)
2 each trimmed medium ribs celery and carrots, cut in narrow 3-in.-long strips
1 medium zucchini (about 6 oz), cut in narrow 3-in.-long strips
Serve with: extra dressing for dipping and Frank's hot sauce to sprinkle

Heat oven to 400°F. You'll need a rimmed baking sheet.2. Bake chicken as package directs.3. Spread each tortilla with 1 Tbsp dressing, then place 1/2 cup spinach leaves and some celery, carrot and zucchini sticks down center. Top each with 1/4 the chicken strips. Scatter remaining vegetables on top and around chicken. Roll up tightly; cut diagonally in half. Serve with extra dressing and the hot sauce, if desired.