Pat the chicken cubes dry with a paper towel and season with garlic powder, salt, and black pepper.

Heat a large nonstick skillet over medium-high heat. Add olive oil and swirl to coat the pan.

Add the seasoned chicken to the skillet and sauté for about 6–8 minutes, stirring occasionally, until fully cooked. Use a food thermometer to ensure the internal temperature reaches 165°F (74°C).

Remove the chicken from heat and transfer it to a mixing bowl. Add buffalo wing sauce and toss to coat evenly.

Lay the tortillas on a clean flat surface. Evenly layer romaine lettuce, grape tomatoes, pickle chips, buffalo chicken, and crumbled blue cheese.

Fold in the sides of each tortilla and roll tightly into a wrap. Cut in half before serving.

Combine almond milk, honey, and ground cinnamon. Stir well.

Serve the buffalo chicken wrap with carrot sticks, ranch dressing, and almond milk with cinnamon and honey. Enjoy!