Prep all ingredients as instructed above.
Season chicken with garlic powder, salt, and black pepper.
Heat olive oil in a large nonstick skillet over medium heat. Sauté the chicken until cooked to an internal temperature of 165°F (74°C).
Remove chicken from heat and toss with buffalo wing sauce until evenly coated.
Lay tortilla wraps on a clean, flat surface. Layer romaine lettuce, grape tomatoes, sliced pickles, buffalo chicken, and crumbled blue cheese.
Fold in the ends of each wrap, then roll up tightly. Cut each wrap in half.
To make the chia fresca, combine all the ingredients together. Let sit 5 minutes for chia to bloom.
Serve the buffalo chicken wraps with carrots, hummus,and sparkling chia fresca.