Preheat oven to 425.
Shred the chicken. In a large bowl, stir in the yogurt, chicken, and buffalo sauce. Add a little salt and pepper.
On a large sheet pan, lay the tortillas around the perimiter. About 8 tortillas. Allow for about half of each tortilla to lay over the side. Lay 1-2 tortillas in the center to cover so no sheet pan is showing. I cut one tortilla in half for this part.
Spread the chick filling over the tortillas. Spread it out to all sides.
Fold the tortillas back over and add about 2 more in the center to cover.
Place another baking shee over the tortillas to help flatten it. Bake for 25 minutes. Remove the top baking sheet and bake for another 5 minutes.
Allow to cool slightly before cutting. I find a pizza cutter helps too. And add your favorite toppings. I particularly like cilantro, guacamole, and sour cream