Pat chicken breasts dry with a paper towel and flatten slightly.
Season both sides with ranch dip seasoning and spray lightly with cooking spray.
Air fry at 400 F for 9–10 minutes until cooked through.
In a blender, combine Greek yogurt, cottage cheese, and buffalo sauce. Blend until smooth.
Chop cooked chicken and mix with the buffalo sauce.
Lay one pita flat and add half the mozzarella and colby jack cheese.
Add about 1/10 of the buffalo chicken mixture and top with the remaining cheese.
Fold tightly to form a chalupa.
Spray both sides with cooking spray and air fry at 400°F for 4 minutes until crispy.
Open slightly and add diced tomato and shredded lettuce before serving.
