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Shred the chicken into small pieces. Add the buffalo sauce and toss until the chicken is coated.
Stack the Nuco Coconut Wraps on top of each other and cut them in half. Then take each half and cut it in half again making 40 mini wraps.
Lay one mini coconut wrap down on and place about 1 tablespoon of the shredded chicken on top.
Fold the bottom to the center of the wrap then fold in both sides of the wrap, finish by bringing the top down creating a tiny burrito. Place on a baking tray, seam side down.
Continue with the remaining wraps until the chicken is used up.
Place the baking tray into the oven and bake for 15-20 minutes or until the edges start to brown.
Remove from the oven and serve with ranch or your other favorite dipping sauces.