Toss the diced chicken in a bowl with olive oil, garlic powder, onion powder, paprika, and salt and pepper. I usually just eyeball the seasoning — trust your instincts here. Let it sit for a bit while you pull everything else out.

Tip: If the chicken’s still a little cold from the fridge, don’t stress. It’ll cook fine — just add a minute or so.

Heat up a non-stick pan over medium — not blasting hot, just hot enough that it sizzles when the chicken hits. Add the chicken in one layer. Don’t poke it for a couple minutes; let it do its thing. Flip when the bottom looks golden, then finish cooking until the chunks aren’t pink inside anymore.

I usually pull a piece and cut it just to be sure. No shame in double-checking.

Warm the tortillas (microwave, pan, whatever works). Spread a generous swipe of garlic sauce — I mean, don’t skimp. Add the cooked chicken, then scatter on your cheese duo. Be generous, but leave the edges clear so it doesn’t explode later.

Fold the bottom up over the filling, then pull in the sides, and roll. Honestly, it takes a couple tries to get the roll tight — mine were falling apart the first time. You’ll get the hang of it.

Wipe the pan if it’s messy, then lower the heat a bit. Lay your wraps seam-side down and press them gently with a spatula. Let them toast for 2–3 minutes a side, or until the cheese is melted and the outside is golden and crisp.

That’s it. They’re hot, they’re cheesy, they’re borderline addictive.