1. Prepare the Garlic Chicken Filling:

   • Heat 1 tbsp olive oil in a skillet over medium heat until shimmering.

   • Add 2 cloves minced garlic and cook for 30 seconds until fragrant, stirring to prevent burning.

   • Stir in 2 cups shredded cooked chicken, 1 tsp dried oregano, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper.

   • Cook for 3–4 minutes, stirring occasionally, until the chicken is warmed through and coated with seasonings. Set aside.

   • Beginner Tip: Keep heat medium to avoid burning garlic; use rotisserie chicken for quick prep.

2. Assemble the Wraps:

   • Lay 4 large flour tortillas flat on a clean surface.

   • Sprinkle a mix of 1 ½ cups shredded mozzarella and ½ cup shredded cheddar (about ½ cup total per wrap) over the center of each tortilla.

   • Add a generous scoop of the garlic chicken mixture (about ½ cup per wrap) on top of the cheese.

   • Sprinkle with a little more cheese (optional) and 2 tbsp chopped fresh parsley if using.

   • Beginner Tip: Keep filling centered and avoid overstuffing to ensure easy rolling.

3. Fold and Prepare the Wraps:

   • Fold the sides of each tortilla inward, then roll tightly like a burrito, tucking in the filling.

   • In a small bowl, mix 2 tbsp melted unsalted butter with 1 clove minced garlic. Brush this mixture evenly over the outside of each wrap.

   • Beginner Tip: Roll tightly but gently to avoid tearing; brush garlic butter lightly for even browning.

4. Cook the Wraps:

   • Heat a large skillet or griddle over medium heat.

   • Place wraps seam-side down and cook for 2–3 minutes per side, or until golden brown and crispy, with cheese melted inside.

   • Beginner Tip: Press wraps lightly with a spatula for even toasting; cook in batches if needed to avoid overcrowding.

5. Serve:

   • Serve immediately, whole or cut in half diagonally, with dipping sauces like ranch, marinara, or garlic aioli.

   • Beginner Tip: Use a sharp knife for clean cuts; serve hot for maximum cheesy goodness.

Cooking Tips

• Chicken Prep: Use pre-cooked rotisserie chicken for speed; shred finely for even distribution. If cooking fresh, grill or bake chicken (5–6 minutes per side, 165°F or 74°C) and shred.

• Cheese Melting: Layer cheese below and above the chicken to ensure a gooey, cohesive filling; don’t skimp for best melt.

• Garlic Butter: Brush butter sparingly to avoid greasiness; mix garlic well to distribute flavor evenly.

• Tortilla Toasting: Cook on medium heat to achieve a crispy exterior without burning; flip carefully to keep wraps intact.

• Filling Balance: Taste chicken filling before assembling; adjust salt or paprika for desired flavor intensity.