Prep all ingredients as directed above—dice the chicken, halve the tomatoes, shred the lettuce, and peel and cut the carrots.

Season the diced chicken with garlic powder, salt, and pepper.

Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken and sauté until browned and fully cooked, reaching an internal temperature of 165°F (74°C).

Remove the chicken from heat and immediately toss it with buffalo wing sauce until evenly coated.

Lay the tortillas flat on a clean surface. Add layers of shredded romaine lettuce, halved grape tomatoes, sliced pickles, buffalo chicken, and crumbled blue cheese.

Fold in the ends of each tortilla and roll tightly into a wrap. Slice in half.

Korean Banana Milk: In a blender add all the ingredients. Blend until smooth.