Firstly start cutting the chicken breasts into thin strips. This is key because it helps the chicken cook quickly and evenly. Season with salt and pepper.

Heat olive oil in a skillet over medium heat. Once hot, add the chicken strips and cook for about 6-8 minutes, until golden brown and cooked through. For extra juicy chicken, avoid overcrowding the pan and let each piece develop a nice crust before turning.

Once the chicken is cooked, add minced garlic to the pan. Stir it around with the chicken for about a minute, just until fragrant. Then, sprinkle your shredded cheese over the mixture and allow it to melt. Watching the cheese melt is one of my favorite parts the way it turns everything into a creamy, delicious filling is pure magic.

Lay out each tortilla on a flat surface and spoon some of the chicken and cheese mixture into the center. If you’re adding extra veggies, like spinach or bell peppers, layer them on top now. Then fold up the tortilla, burrito-style, so it’s secure and won’t spill out the filling.

Toasting the wraps is optional, but it makes all the difference. Toast each wrap in a hot skillet for about a minute on each side until it’s golden and crispy. This step gives the wrap a delightful crunch, and it helps seal everything inside.