Heat a skillet over medium and add the olive oil. Add the minced garlic and stir constantly. Cook until fragrant, about 30 to 45 seconds. Watch it closely so it does not burn.

Add the shredded cooked chicken to the skillet. Sprinkle the salt and pepper over the chicken and toss. Heat until the chicken is warmed through, about 2 to 3 minutes.

Remove the skillet from the heat. Stir in the shredded cheese until it melts and evenly coats the chicken. Work quickly so the cheese stays gooey.

Lay each tortilla flat. Divide the cheesy chicken mixture evenly down the center of each tortilla.

Fold the short sides in, then roll the tortilla tightly to enclose the filling. Place each wrap seam-side down on a plate.

Optional: Heat a clean skillet over medium. Toast each wrap 2 to 3 minutes per side until golden and slightly crisp. Press gently with a spatula to ensure even contact.

Slice each wrap in half on the diagonal and garnish with chopped parsley if you like. Serve warm.