In a mixing bowl, combine the shredded chicken, minced garlic, and softened cream cheese. Stir until smooth and evenly mixed. Season with salt and pepper.

Lay each tortilla on a clean surface. Spread a quarter of the chicken mixture down the center of each tortilla, leaving space at the edges.

Sprinkle about 1/4 cup shredded cheese over the chicken mixture on each tortilla.

Fold in the sides and roll each tortilla tightly, ending with the seam side down. Press gently to compact.

Heat the olive oil in a skillet over medium heat until shimmering. Place the wraps seam-side down and cook 3–4 minutes, or until golden brown and sealed.

Flip and brown the other side for another 3–4 minutes, until the cheese inside is melted and the exterior is crisp.

Remove from the skillet. Let rest 1 minute, slice in half on the diagonal, garnish with chopped parsley if desired, and serve warm.