If your chicken isn’t cooked yet, season your preferred cut with salt and pepper. Bake it in a preheated oven at 375°F for about 25-30 minutes until cooked through, or sauté in a pan for about 6-8 minutes. Once done, dice the chicken into small, bite-sized pieces and set aside to cool slightly while you get the garlic ready.

In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add 2-3 minced garlic cloves and sauté for about 30 seconds until fragrant and golden. Be sure to stir constantly to prevent the garlic from burning.

Add the diced chicken into the skillet with the sautéed garlic and toss everything together. Cook for an additional 2-3 minutes to allow the chicken to absorb the garlic essence fully.

Remove the skillet from the heat, and while the chicken mixture is still hot, stir in 1 cup of shredded cheese. The heat will melt the cheese beautifully.

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

In the same skillet, melt 2 tablespoons of butter over medium heat. Place the wraps seam-side down in the skillet, and cook each wrap for about 2-3 minutes on each side or until they turn golden brown and crispy.

Once the wraps are beautifully browned, remove them from the skillet and let them rest for 1-2 minutes. When you're ready, slice the wraps diagonally for a stunning presentation.

If desired, sprinkle some chopped parsley over the warm wraps for a fresh pop of color. Serve your Cheesy Garlic Chicken Wraps immediately.