Begin by heating a skillet over medium heat and adding a splash of olive oil. Season your chicken with salt and pepper, then cook for about 6–8 minutes until golden-brown and fully cooked through. Once done, remove it from the heat, let it rest for a minute, and then dice the chicken into bite-sized pieces. Set it aside.

In the same skillet, add another drizzle of olive oil and bring the heat to medium. Toss in the minced garlic and sauté for about 30 seconds until it turns golden and fragrant.

Add the diced chicken back into the skillet with the sautéed garlic. Stir everything together to coat the chicken in the flavorful garlic oil. Remove the skillet from the heat and immediately add in your shredded mozzarella and cheddar cheeses, stirring until they melt into a creamy mixture.

Take a tortilla and lay it flat on a clean surface. Spoon a generous amount of the cheesy chicken mixture into the center, fold the sides in, and roll tightly from the bottom to the top.

Heat a skillet over medium heat and add a tablespoon of butter, allowing it to melt. Place the wraps seam-side down in the pan and cook each side for 2–3 minutes until golden brown and crispy.

Once cooked, transfer the wraps to a cutting board and let them rest for 1–2 minutes. Optionally, sprinkle with freshly chopped parsley before slicing.