Butterfly the chicken breasts in half for even cooking. In a bowl, mix together olive oil, salt, paprika, garlic powder, and black pepper with the chicken; set aside.

Preheat a griddle over medium-high heat and cook the chicken until golden brown, about 5 minutes per side or until it reaches an internal temperature of 160°F. Cover with foil to keep warm.

In a small saucepan, melt the butter then whisk in the Buffalo sauce until smooth. Toss the cooked chicken in this mixture.

Warm each wrap on the griddle for about 10–15 seconds per side. Assemble by placing Buffalo chicken, shredded lettuce, onion slices, and Miso Caesar dressing in each wrap before rolling tightly.

Toast the assembled wraps on the griddle until golden brown on both sides, about three minutes each.