Begin by shredding the cooked chicken in a large bowl, aiming for bite-sized pieces.

In a separate bowl, combine melted butter, buffalo sauce, garlic powder, and black pepper; stir until smooth.

Drizzle the buffalo sauce mixture over the shredded chicken and toss until well-coated.

Gently fold in cheddar cheese, red onions, green onions, dill pickles, and ranch dressing, seasoned with salt and pepper.

Warm tortillas in the microwave wrapped in a damp paper towel for 20 seconds.

On each tortilla, lay chopped romaine lettuce down the center and a portion of the chicken mixture.

Carefully fold the sides of the tortilla inward and roll it up tightly; cut in half for serving.