Prepare a charcoal or gas grill for medium-low indirect cooking.
Lightly pound the chicken breasts between two layers of waxed paper or plastic wrap to an even thickness.
Drizzle the chicken with the olive oil and sprinkle with the salt, pepper, and garlic powder.
Grill until cooked through (an internal temperature of 160).
Near the end of cooking time, brush each breast generously with Buffalo chicken wing sauce.
emove from the grill, cover with foil and allow the chicken to rest for a few minutes.
Slice each breast lengthwise into about ½” thick slices.
For each wrap, place a generous amount of shredded lettuce, ⅙ of the sliced chicken, approximately 2 tablespoons of blue cheese dressing, and 2 tablespoons of diced celery in the center of a wrap. Drizzle with additional Buffalo chicken wing sauce if desired. Fold the wrap up from the bottom and then roll from one side.
Serve with additional celery and dressing or dip on the side if desired.