Begin by shredding the cooked chicken breast into bite-sized pieces and transfer it to a mixing bowl.

In a separate bowl, combine the buffalo sauce, plain Greek yogurt, garlic powder, smoked paprika, salt, and pepper. Whisk everything together until it's smooth and well-blended.

Now, take the shredded chicken and pour the buffalo sauce mixture over it. Stir gently until the chicken is evenly coated.

To make the tortillas pliable, microwave them for about 15–20 seconds.

Place a generous scoop of the buffalo chicken mixture onto the center of each warmed tortilla. Sprinkle with shredded reduced-fat cheddar cheese and add any optional toppings.

Carefully fold in the sides of the tortilla and roll it tightly from the bottom.

Heat a non-stick skillet over medium heat and place the burritos seam-side down. Grill each burrito for 1–2 minutes on each side.

Once grilled to perfection, remove the burritos from the skillet and let them cool for a minute. Slice them in half and serve warm.