Shred rotisserie chicken in a mixing bowl. In a separate small bowl, stir the melted butter, buffalo sauce, garlic powder, and a pinch of cracked black pepper together until well combined. Drizzle the buffalo sauce mixture over the chicken, then toss the chicken to coat it completely in the buffalo mixture.

Stir shredded cheese, red onions, green onions, chopped pickles, and ranch dressing into the buffalo chicken mixture. Taste, add a pinch of salt and pepper if you want, and set aside.

Warm tortillas for 20 seconds in the microwave. Place tortillas on a flat surface. Divide romaine lettuce between the tortillas, forming a line of romaine down the center of each tortilla.

Place about one cup of the chicken mixture onto each tortilla, spreading it over the top of the romaine lettuce.

Top with microgreens (if using), and roll the tortillas up burrito style to form two wraps. Cut each wrap in half and serve.