01 -
Pull the cooked chicken breast into fine shreds using two forks or clean hands, ensuring it is tender and pliable. Set aside in a large mixing bowl.
02 -
In a small bowl, combine buffalo sauce with plain Greek yogurt. Add garlic powder, smoked paprika, and season lightly with salt and pepper. Whisk until smooth; taste and adjust heat or seasoning as preferred.
03 -
Pour the prepared buffalo sauce over the shredded chicken. Toss thoroughly with tongs or a fork until each piece is evenly coated and moist.
04 -
Warm the tortillas in the microwave for 15–20 seconds or until pliable, making them easier to roll without cracking.
05 -
Lay one tortilla flat, spoon a generous portion of buffalo chicken mixture down the center. Top with shredded reduced-fat cheddar cheese. Add desired optional toppings, such as lettuce, tomatoes, avocado, or a drizzle of light ranch.
06 -
Fold the sides of the tortilla inward, then tightly roll from the bottom, enclosing the filling and creating a secure wrap.
07 -
For extra texture, mist a non-stick skillet with cooking spray. Place burritos seam-side down over medium heat and grill for 1–2 minutes per side until golden and crisp.
08 -
Slice burritos in half if desired. Serve immediately while warm, accompanied by a fresh salad or your favorite side.