1. Begin by cutting the chicken breasts into thin strips. This ensures they cook quickly and evenly.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Introduce the chicken strips to the pan, sprinkling over the smoked paprika, salt, and pepper. Cook, stirring occasionally, for about 7-10 minutes or until the chicken is golden brown and cooked through.
4. Reduce the heat to low and sprinkle the mozzarella and cheddar cheese over the chicken. Cover the skillet with a lid and allow the cheese to melt, about 2-3 minutes.
5. Warm the flour tortillas in a separate pan or in the microwave to make them pliable.
6. Place a generous amount of the cheesy garlic chicken mixture onto each tortilla. Roll them up tightly, tucking in the ends to keep the filling secure.
7. If desired, return the wraps to the skillet briefly to crisp up the outside, enhancing the texture.
8. Garnish with freshly chopped parsley before serving, if desired.

One of my favorite tricks, passed down from my grandmother, is to listen for the subtle sizzle of the wraps in the skillet. It’s the sound of flavors melding perfectly!