Add whole chicken breasts to a saucepan and cover with water. Bring to a boil and cook for 10-15 minutes or until chicken is no longer pink inside. Transfer chicken to a plate and set aside to cool.

Once chicken is cool enough to handle, shred with two forks.

In a large bowl, mix the shredded chicken, Greek yogurt, mayonnaise, and hot sauce together.

Stuff pita with romaine and buffalo chicken mixture. Serve.