In a medium bowl, combine the cooked chicken, cream cheese, shredded cheddar, minced garlic (or garlic powder), salt, and black pepper.
Mix thoroughly until the filling is evenly combined and creamy.
2. Assemble the Wraps
Lay each tortilla flat on a clean surface. Divide the filling into four equal portions and spread down the center of each tortilla.
Roll each tortilla tightly into a burrito-style wrap, tucking in the sides as you go to seal in the filling.
3. Toast the Wraps
In a small bowl, stir a pinch of garlic powder into the melted butter (optional, for extra flavor).
Brush the outside of each wrap with the garlic butter.
Heat a nonstick skillet or grill pan over medium heat. Place wraps seam-side down in the pan and cook for 2–3 minutes per side, or until golden brown and crispy.
4. Serve
Remove from skillet and let rest for 1–2 minutes. Slice in half if desired.
Serve warm with ranch, garlic mayo, sour cream, or your favorite dipping sauce. Garnish with chopped parsley or green onions if using.
