Add the minced garlic and sauté until fragrant and light golden, about 30–60 seconds.

Stir in the cooked chicken, tossing so every piece gets coated in that aromatic garlic oil.

Sprinkle both the mozzarella and cheddar over the chicken while the heat is off, letting the residual warmth begin melting the cheeses.

Lay a tortilla flat on your work surface and scoop a generous portion of the cheesy chicken mixture into the center.

Fold the sides of the tortilla inward, then roll it up tightly from the bottom to encase the filling.

Melt butter in a clean skillet over medium heat until foaming then place wraps seam-side down.

Toast wraps until the bottom is golden and crisp, about 2–3 minutes, then flip and toast the other side similarly.

Remove from heat and let rest briefly before slicing so the cheese sets slightly.

Sprinkle with chopped parsley if desired and serve warm.