Pat the chicken breasts dry and season with kosher salt and black pepper.
Heat a grill to medium-high heat and lightly brush the grates with grapeseed oil. Grill the chicken breasts for 3 minutes until grill marks form, turn 90 degrees and grill for another 3 minutes. Flip them over and repeat.
Remove the chicken breasts from the grill and cut into 1-inch pieces.
In a medium skillet, stir together the Buffalo sauce, honey, garlic powder, onion powder and butter and bring to a simmer. Add the chicken breasts to the skillet and cook at a simmer, stirring frequently, for 5 to 6 minutes or until the internal temperature reaches 165 F.
Spoon about ¼ cup of the buffalo chicken onto a tortilla , top with some chopped romaine, a pinch of shredded carrots, 1 tablespoon of blue cheese crumbles and 1 tablespoon of blue cheese dressing. You can spoon a little buffalo sauce from the pan over everything, if desired.
Fold in the left and right sides of the tortilla by about 2 inches, then roll the tortilla up to create a wrap.
Repeat steps 5 and 6 to make the remaining wraps. Serve warm.
Recipe adapted from: The Recipe Critic