Dice the cooked chicken into bite-sized pieces and season with salt and pepper, taking about 5 minutes.

Heat 1 tablespoon of olive oil over medium heat until shimmering, about 1 minute, then add minced garlic and sauté for 30 seconds to 1 minute until fragrant.

Add the seasoned diced chicken to the skillet, toss, and cook for an additional 2 to 3 minutes.

Sprinkle in cheese and stir until melted, about 1 to 2 minutes; remove from heat.

Lay out tortillas and spoon the cheesy chicken mixture evenly onto each. Fold in edges and roll tightly.

Melt 1 tablespoon of butter in the skillet over medium heat, place wraps seam-side down and toast for 2 to 3 minutes until golden brown, then flip and toast the other side.

Let the wraps cool for 1 to 2 minutes, cut in half, and sprinkle with chopped parsley before serving.