Preheat your oven to 375°F (190°C). Season chicken with salt and pepper, then cook by baking for 25–30 minutes or sautéing on medium heat for 7-10 minutes until fully cooked. Cool slightly and dice.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 3-4 minced garlic cloves and sauté for 30 seconds to 1 minute until golden and fragrant.

Combine cooked chicken in the skillet with sautéed garlic. Toss to coat, then add 1 cup of shredded cheese. Stir until cheese starts to melt.

Lay a tortilla flat, spoon cheesy chicken mixture into the center, fold sides inwards, and roll tightly. Repeat with remaining tortillas.

Melt 1 tablespoon of butter in the skillet over medium heat. Place wraps seam-side down and cook for 2-3 minutes until golden brown. Flip and toast the other side for another 2-3 minutes.

Allow the wraps to rest for 1-2 minutes, slice in half, and garnish with parsley if desired. Serve warm with dipping sauces or a salad.