Make the cilantro lime sauce

• Whisk the greek yogurt with the lime juice, chopped cilantro, minced garlic and salt until smooth.
• Chill the sauce until serving.

Cook the buffalo chicken

• Heat the olive oil in a frying pan and cook the shredded chicken until warmed through.
• Stir in the buffalo sauce and melted butter until the chicken is fully coated.

Fill and crisp the tacos

• Spoon the buffalo chicken onto one half of each tortilla and top with shredded cheddar.
• Fold the tortillas over and cook in the pan until golden and crispy on both sides.

Serve

• Serve the crispy tacos with the cilantro lime sauce for dipping.