1. Prepare the Garlic Chicken Filling:

• Heat the 1 tablespoon of olive oil in a medium skillet over medium heat.
• Add the 2 minced garlic cloves (for filling) and cook for about 30 seconds until fragrant, being careful not to burn it.
• Stir in the shredded cooked chicken. Add the dried oregano, smoked paprika, salt, and pepper.
• Cook for 3-4 minutes, stirring occasionally, until the chicken is warmed through and well coated with the seasonings. Remove from heat and set aside.

2. Make the Garlic Butter:

• In a small bowl, combine the 2 tablespoons of melted unsalted butter with the 1 minced garlic clove (for butter). (Stir in 1 tsp minced fresh parsley here if desired for the garlic butter). Set aside.

3. Assemble the Wraps:

• Lay one large flour tortilla flat on a clean work surface.
• Sprinkle a portion (about 1/4 of the total) of the mixed mozzarella and cheddar cheese over the center of the tortilla, leaving a border.
• Add a generous scoop (about 1/4 of the total) of the prepared garlic chicken mixture on top of the cheese.
• Sprinkle a little more of the cheese mixture over the chicken, if desired (using up the total cheese amount across all wraps). Add some of the optional chopped fresh parsley inside if you like.
• Fold the wrap: Fold in the opposite short sides (left and right) of the tortilla snugly over the filling. Then, starting from the bottom edge (closest to you), tightly roll the tortilla up like a burrito to form a secure wrap. Place seam-side down.
• Repeat with the remaining tortillas, chicken filling, and cheese.

4. Brush with Garlic Butter and Cook the Wraps:

• Using a pastry brush, lightly brush the prepared garlic butter mixture over the outside (top and sides) of each assembled wrap.
• Heat a large non-stick skillet or griddle over medium heat. (No extra oil should be needed if your pan is non-stick, as the wraps are buttered).
• Carefully place 1 or 2 wraps (depending on pan size), seam-side down, into the warm skillet.
• Cook for 2-3 minutes on each side, or until the tortilla is beautifully golden brown and crispy, and the cheese inside is fully melted and gooey. Press down gently with a spatula occasionally for even browning.
• Repeat with any remaining wraps, adding more garlic butter to the pan only if absolutely necessary (usually the butter on the wraps is sufficient).

5. Garnish and Serve:

• Remove the cooked wraps from the skillet.
• If desired, cut each wrap in half diagonally for easier handling and to showcase the cheesy filling.
• Garnish the wraps with fresh chopped parsley, if desired.
• Serve immediately while hot and crispy, with your favorite dipping sauce on the side, such as ranch or marinara (though delicious on their own!).