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Shred cooked chicken breast into bite-sized pieces and place in a large mixing bowl.
In a separate small bowl, whisk together buffalo sauce, plain Greek yogurt, garlic powder, smoked paprika, and a pinch of salt and pepper until smooth.
Pour the buffalo-yogurt sauce over the shredded chicken and toss until thoroughly combined and chicken is evenly coated.
Heat whole wheat tortillas in the microwave for 15–20 seconds to soften for easy rolling.
Lay each tortilla flat and spoon buffalo chicken mixture onto the center. Sprinkle with shredded reduced-fat cheddar cheese. Add optional toppings if desired.
Fold the sides of each tortilla inward, then roll up tightly from the bottom to enclose the filling.
For extra texture, spray a non-stick skillet with cooking spray. Cook burritos seam-side down over medium heat for 1–2 minutes per side until golden and crisp.
Slice burritos in half and serve warm with preferred accompaniments.