Start by shredding the rotisserie chicken and placing it in a large bowl.
In a small bowl, combine melted butter, buffalo sauce, garlic powder and a pinch of cracked black pepper, mixing well.
Pour this buffalo sauce blend over the shredded chicken and toss everything together until the chicken is evenly coated.
Add the shredded cheddar cheese, chopped red onions, green onions, dill pickles, and ranch dressing to the chicken mixture and stir to combine.
Warm the flour tortillas in the microwave for about 20 seconds to make them pliable.
Lay the tortillas flat and spread the chopped romaine lettuce down the center of each one.
Spoon about one cup of the buffalo chicken mixture over the lettuce on each tortilla.
If using, sprinkle microgreens on top.
Roll each tortilla tightly like a burrito to form the wraps.
Slice each wrap in half and serve immediately.
