Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Place chicken in a 13- x 9-inch baking dish. Combine vinegar and next 5 ingredients; pour over chicken. Cover and refrigerate 4 hours.
Remove chicken from marinade; discard marinade. Place chicken on grill rack coated with cooking spray; grill, covered, 4 minutes on each side or until done. Remove chicken from grill; slice into strips.
Preheat oven to 325°.
Wrap tortillas in aluminum foil; bake at 325° for 15 minutes. Arrange chicken strips evenly down centers of tortillas; top with salsa, yogurt, and chiles. Roll up tortillas, and serve immediately.