Begin by marinating the chicken breast. In a mixing bowl, combine minced garlic, paprika, Italian seasoning, salt, and pepper. Add the chicken, coating it evenly with the seasoning mixture. Let it marinate for about 5 minutes.

Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the marinated chicken. Cook for 6-8 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F.

While the chicken rests, prepare the cheese mixture by blending cream cheese with half of the mozzarella and cheddar until smooth and creamy.

Warm the tortillas in the same skillet for about 30 seconds on each side or microwave for 20 seconds wrapped in a damp paper towel.

Spread a generous layer of the cheese mixture on a warmed tortilla, add pieces of cooked chicken, and sprinkle remaining mozzarella and cheddar. Roll tightly.

Melt a little butter in the skillet over medium heat. Place wraps seam-side down and cook for 2-3 minutes until golden and crispy. Flip and cook another 2 minutes.