### Instructions
1. **Prepare the Chicken:** If you haven’t already, cook your chicken breasts. You can boil, bake, or pan-fry them, then shred or dice them into bite-sized pieces. Set aside.
2. **Sauté Garlic:** In a medium skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
3. **Create the Sauce:** Add the softened cream cheese and milk to the skillet. Stir constantly until the cream cheese melts and forms a smooth sauce.
4. **Melt the Cheese:** Stir in the shredded cheddar cheese until it’s completely melted and incorporated into the sauce.
5. **Combine with Chicken:** Add the cooked chicken to the skillet, stirring until it’s fully coated in the cheesy garlic sauce. Season with salt and pepper to taste.
6. **Warm Tortillas:** Warm your flour tortillas according to package directions (microwave for 15-20 seconds or gently heat in a dry skillet for a few seconds per side).
7. **Assemble Wraps:** Spoon a generous amount of the cheesy garlic chicken mixture onto the center of each warm tortilla.
8. **Wrap It Up:** Fold in the sides of the tortilla, then roll it up tightly from the bottom.
9. **Serve:** Garnish with fresh parsley if desired, and serve immediately!
### Short Tips
* **Prep Ahead:** Cook and shred your chicken in advance to make this recipe even quicker on busy nights.
* **Spice It Up:** Add a pinch of red pepper flakes to the garlic for a little heat.
* **Veggie Boost:** Feel free to stir in some cooked, finely diced spinach or bell peppers for added nutrients and color.
* **Cheese Please:** Experiment with different cheese combinations like Monterey Jack or a Mexican blend.
* **Griddle Option:** For an extra crispy wrap, after assembling, lightly grill the wraps in a pan for a minute or two on each side until golden brown.
