Shred the rotisserie chicken in a mixing bowl until finely shredded.

Combine melted butter, buffalo sauce, garlic powder, and black pepper in a bowl.

Pour buffalo sauce mixture over shredded chicken and stir until coated.

Incorporate shredded cheddar cheese, diced red onions, green onions, and dill pickles into the chicken mixture.

Warm tortillas in the microwave for about 20 seconds to make them pliable.

Lay warm tortillas flat, add Romaine lettuce, and spoon buffalo chicken mixture over the lettuce.

Sprinkle microgreens over the filling if desired.

Fold sides of tortillas inward and roll from the bottom up, then slice in half diagonally.