Using a sharp knife, butterfly the chicken breasts in half. In a large bowl, combine the chicken breasts, olive oil, salt, paprika, garlic powder, and black pepper. Toss well to coat and set aside.

Preheat a griddle or large frying pan over medium-high heat. Add the chicken breasts and cook, undisturbed, until golden brown, around 5 minutes. Flip and cook the other side until golden brown and the thickest part of the chicken registers 160F. Transfer the chicken to a cutting boar, cover with foil to keep warm and set aside.

Add the butter to a small saucepan and place over medium heat. Heat the butter until it has melted, add the Buffalo sauce, whisk to combine, and cook until warmed through, around 2 minutes. Thinly slice the chicken breast, add it to the saucepan with the Buffalo sauce and toss to coat.

Wipe the griddle or frying pan clean and return it to a medium-low heat. Add the tortillas and warm them through 10 to 15 seconds per side. Place the warmed tortillas onto a board, top with the Buffalo chicken, shredded lettuce, sliced onion and a drizzle of Side Dish Miso Caesar. Wrap tightly like a burrito, place them back onto the griddle and cook until golden, around 3 minutes. Flip and cook the other side until golden, around 3 more minutes.

Serve the burritos with any leftover shredded lettuce drizzled with more of the Miso Caesar dressing.