Shred the rotisserie chicken and place it into a large bowl.
In a small bowl, combine melted butter, buffalo sauce, garlic powder, and a pinch of cracked black pepper, mixing thoroughly.
Pour the buffalo sauce mixture over the shredded chicken and stir until the chicken is well coated.
Fold in shredded cheddar cheese, red onions, green onions, chopped dill pickles, and ranch dressing into the buffalo chicken mix. Adjust seasoning with salt and pepper to your liking, then set aside.
Heat the flour tortillas in the microwave for about 20 seconds until warm and flexible.
Lay the warm tortillas flat and distribute chopped romaine lettuce evenly down the center of each tortilla.
Spoon roughly one cup of the buffalo chicken mixture over the lettuce on each tortilla.
Add microgreens on top if desired.
Carefully roll each tortilla from one edge to the other, forming a tight wrap, then slice each wrap in half before serving.
