In a bowl, mix shredded chicken, Greek yogurt, cheese wedge, mozzarella, and ranch seasoning until creamy.

Heat a skillet over medium heat and add butter to coat the pan.

Lay the tortilla flat and spread the chicken mixture evenly over one half.

Fold the tortilla over the filling to form a half-moon shape.

Place in the skillet and cook for 2–3 minutes until the bottom is golden and crisp.

Flip carefully and cook another 2–3 minutes until the second side is crispy and cheese is melted.

Remove from the skillet and rest for one minute.

Slice and serve warm.