If not using rotisserie chicken, season and cook your chicken breasts in a skillet over medium heat for about 6-7 minutes per side until no longer pink. Allow to cool for a few minutes before shredding.

In the same skillet, add a drizzle of olive oil and sauté the minced garlic over low heat.

In a large bowl, combine the shredded chicken, cream cheese, sautéed garlic, shredded cheese, and chopped green onions. Season with salt and pepper to taste, mixing until well combined.

Lay out each tortilla and scoop a generous portion of the cheesy chicken mixture onto the center. Fold in the sides and roll tightly.

In the same skillet, add a pat of butter and place the wraps seam-side down. Cook on medium heat for 2-3 minutes per side or until golden and crispy.

Cut the wraps in half and serve warm with your choice of dipping sauces, like ranch or marinara.