Cut tempeh into 1/2 inch cubes and then halve into triangle shaped pieces.
Add oil to a nonstick skillet over medium-high heat. Cook tempeh until golden brown, about 2-3 minutes on each side.
Turn off the heat and toss the tempeh in buffalo sauce.
To assemble the wraps, add tempeh, veggies, and drizzle with ranch dressing and serve!
Notes
Buffalo sauce can be high in sodium so you may want to make your own with a low sodium hot sauce and unsalted vegan butter if watching your sodium intake. (Add 1/2 cup butter to 2/3 cup hot sauce and melt over low heat in a saucepan.)