Cut the chicken breasts into 1-inch cubes and set aside.
In a medium bowl whisk together the buffalo sauce, honey, garlic powder, and onion powder until smooth.
Add the chicken cubes to the bowl and toss to coat; marinate for at least 30 minutes.
Heat a medium skillet over medium-high heat, add the marinated chicken and any remaining sauce, and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 7 minutes.
Lay a tortilla flat and place a layer of chopped romaine and shredded carrots in the center.
Top the vegetables with the cooked buffalo honey chicken, drizzle with ranch, and sprinkle with bleu cheese.
Wrap the tortilla tightly around the filling, slice if desired, and serve immediately.
