Prep the chicken: Pat chicken dry and slice into thin strips. Toss with salt, pepper, smoked paprika, onion powder, and oregano. Set aside while you prep the garlic.

Make the garlic base: Warm a large skillet over medium heat. Add olive oil and 1 tablespoon of butter. Once melted, add minced garlic. Cook 30–60 seconds until fragrant. Keep the heat moderate so it doesn’t burn.

Sear the chicken: Add the seasoned chicken to the skillet in an even layer. Let it sear undisturbed for 2–3 minutes, then stir. Cook 5–7 minutes total, until golden and cooked through.

Build the sauce: Add the remaining 2 tablespoons of butter and the broth. Stir and simmer 1–2 minutes to create a glossy garlic-butter sauce. Finish with lemon juice and chopped parsley. Taste and adjust salt and pepper.

Warm the tortillas: Heat a clean skillet over medium-low. Warm each tortilla for 15–20 seconds per side so they’re pliable.

Assemble: Lay a warm tortilla on a board. Add a handful of mozzarella and a sprinkle of cheddar down the center. Spoon a generous line of garlicky chicken on top, letting some sauce soak into the cheese. Add optional veg or a drizzle of ranch if using.

Wrap it up: Fold the sides in, then roll tightly from the bottom up to form a secure wrap.

Crisp the wrap: Place the seam-side down in a lightly oiled skillet over medium heat. Cook 1–2 minutes per side until the tortilla is golden and the cheese is melted. Press gently with a spatula for even browning.

Serve: Slice in half and serve hot. Spoon any extra garlic-butter sauce over the cut sides or use it for dipping.