Prepare the chicken by shredding your cooked chicken breast. You can use rotisserie chicken, leftover grilled chicken, or freshly cooked breast meat. Make sure it's tender and easy to pull apart. Place it in a large mixing bowl.

Mix the buffalo sauce by whisking together the buffalo sauce and Greek yogurt in a separate small bowl. This combo gives you that creamy, spicy base without the heaviness of ranch or mayo. Stir in the garlic powder, smoked paprika, and a pinch of salt and pepper for extra flavor.

Pour the creamy buffalo mixture over the shredded chicken. Use tongs or a fork to toss everything together until the chicken is evenly coated and juicy.

Warm the tortillas for about 15–20 seconds in the microwave. This softens them and makes wrapping much easier without tearing.

Lay a tortilla flat and spoon a generous amount of the buffalo chicken mixture into the center. Sprinkle shredded reduced-fat cheddar cheese over the top. Add your optional toppings like lettuce, tomatoes, avocado slices, or a drizzle of light ranch.

Fold the sides inward first, then roll from the bottom up to secure the filling inside the tortilla. Try to roll them tightly so they hold their shape well.

Optional: If you love a bit of crunch, lightly spray a non-stick skillet with cooking spray and grill the burritos seam-side down for 1–2 minutes on each side over medium heat for a golden, crispy finish.

Slice the burritos in half and serve warm.