Coat the chicken breasts with half of the chipotle seasoning and the olive oil, mixing well to ensure they are fully covered.
Cook the chicken in a pan over medium heat, covered, for 8-10 minutes on each side until fully cooked.
In a blender cup, combine the cottage cheese, the remaining chipotle seasoning, light mayonnaise, garlic cloves, juice of the lime, chipotle in adobo sauce, buffalo sauce, and honey. Blend until smooth and creamy.
Shred the cooked chicken breasts apart using forks or your hands.
Transfer the shredded chicken to a large mixing bowl. Pour over the blended sauce, and add the light grated cheese and diced chives. Mix everything well until thoroughly combined.
Take a warm tortilla and lay it flat. Add a sprinkle of light grated cheddar cheese to one half, followed by 1/10th of the chicken filling mixture, and then top with another sprinkle of cheddar cheese.
Fold the tortilla over to close. Pan-fry it in a skillet over medium heat until both sides are golden brown and crispy.
Repeat the assembly and cooking process for the remaining 9 tortillas. Serve hot or store for meal prep.
Cook it hands-free.
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