In a cutting board, place the chicken breast and cover with plastic wrap. With the flat side a meat mallet, pound chicken into an even thickness.
In a bowl, add the chicken, 1 tbsp olive oil, and the seasoning. Mix to evenly coat.
Heat a pan over medium heat, once hot add in remaining 2 tbsp of olive oil. Once hot add chicken and cook on both sides for 5-7 minutes or until internal temperature reaches 160℉.
Once cooked, remove chicken and place in a bowl to sit for at least 5 minutes. Once rested use two forks to shred apart chicken.
In the same pan, add back in chicken over low heat. Add in 1/3 cup buffalo sauce and cream cheese. Mix until evenly combined then remove from heat.
On a plate or shallow bowl, pour the remaining buffalo sauce.
To make assembly easier, have a bowl with the mozzarella cheese and the meat ready.
Dip the tortilla in the sauce on both sides, place in heated pan over medium-low heat. Add a thin layer of cheese to the entire tortilla, add chicken to half the taco. Fold over the other half of the tortilla and cook until golden brown and crispy on both sides. About 2-3 mins on each side. Repeat with remaining tacos.