Heat a large skillet over medium heat. Add olive oil and butter together. Once the butter melts and starts to smell nutty, add the minced garlic. Stir for about 30 seconds, just until fragrant. Be careful not to burn it—burnt garlic can turn bitter quickly.

Add the seasoned chicken to the pan. Spread it out so it cooks evenly. Let it cook for about 4–5 minutes, stirring occasionally, until the chicken is golden and fully cooked. The garlic will cling to the chicken, and your kitchen will smell incredible at this point.

Turn off the heat and set the chicken aside. Keep it warm while you prepare the wraps.

Warm your tortillas slightly, either in a dry pan or microwave, so they’re soft and easy to fold. Lay each wrap flat and sprinkle a generous amount of cheese in the center. Add the hot garlic chicken on top, then finish with a little more cheese. If you’re using sauce or fresh herbs, this is the moment to add them.

Fold the sides and roll the wrap tightly. Place the wraps seam-side down on a warm pan and toast for about 1–2 minutes per side, just until the cheese melts and the outside turns lightly golden.

Slice in half and serve immediately while they’re warm and cheesy.