If using leftover chicken, shred or dice it into bite-sized pieces.

If cooking fresh, poach, roast, or pan-sear breasts until they reach 165°F (74°C), then let rest and shred.

Roasting (425°F for 20–25 minutes) gives deeper flavor, while poaching or quick pan-cooking keeps the meat extra tender.

In a medium bowl, combine 2–3 tablespoons of garlic butter (or 1–2 cloves minced garlic mixed with softened butter) with ¼ cup mayonnaise or cream cheese. Mix until smooth.

If you like a tangier profile, add a squeeze of lemon or a teaspoon of Dijon mustard.

Add the shredded chicken to the bowl, then stir in 1 cup shredded cheese, 1 tablespoon parsley or Italian seasoning, and salt & pepper to taste.

Toss gently until everything is evenly coated.

If you like heat, sprinkle in chili flakes or fold in finely diced bell peppers and onions.

Lay a tortilla flat and spread a thin layer of the chicken-cheese mixture down the center, leaving about an inch at each edge.

Fold the sides in and roll tightly to form a compact wrap.

Heat a non-stick skillet over medium heat and lightly brush or spray the skillet.

Place the wraps seam-side down and toast 2–3 minutes per side until golden brown and the cheese inside is melted.

Alternatively, place wraps on a baking tray and bake at 400°F for 8–10 minutes.

Let the wraps rest for 1–2 minutes before slicing.

Serve whole or halved on a platter with your favorite dipping sauces.