Season the chicken lightly with salt and pepper, bake at 375°F for 25 minutes or sauté until cooked through, then dice.

Heat olive oil in a skillet, add minced garlic and sauté until golden, about 30 seconds.

Add diced chicken to the skillet with garlic, mixing thoroughly. Remove from heat and mix in shredded cheese until melted.

Spread cheesy chicken filling onto each tortilla and roll tightly, sealing the filling inside.

Melt butter in the skillet, toast wraps seam-side down for 2-3 minutes until golden, flipping to toast both sides.

Slice each wrap in half, garnish with fresh parsley if desired, and serve warm.