In a medium bowl, combine shredded cooked chicken with buffalo sauce and softened cream cheese. Mix thoroughly until well-coated.

Place a nonstick skillet over medium heat and add 1 tablespoon of butter or oil. Melt to coat the bottom of the skillet.

Lay a large flour tortilla flat in the skillet, sprinkle half with shredded cheddar cheese, and spoon buffalo chicken filling onto the cheesy section.

Carefully fold the tortilla in half, pressing down gently. Cook for 2-3 minutes on each side until golden and crispy.

Remove from skillet, let rest for a minute, then slice into wedges and serve warm.