Steam the tempeh by wrapping it in a damp paper towel and microwaving it for 30 seconds to 1 minute (depending on the strength of your microwave, it should be steamy, but not cooked). Let cool enough to handle.
Meanwhile set up your breading station by placing flour, soymilk, and panko into three separate shallow bowls. Whisk the cider vinegar into the soymilk to make it thick.
Cut the tempeh into 15 pieces (the short way). Dredge them in the soymilk, the flour, back in the soymilk, then finish in the panko crumbs, rolling to coat in each.
Place 7-8 breaded slices in a hot skillet with 2 TBS of the oil. Cook until golden brown on both sides. Repeat with remaining tempeh pieces. (I turn the stove down to warm while in-between batches so the second batch doesn’t scorch on contact)
In a large bowl, toss the breaded tempeh with the buffalo sauce.
Assemble the wraps by laying down lettuce, topping with crunchy buffalo tempeh strips, and drizzling with ranch dressing.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/crunchy-buffalo-tempeh-wraps/