In a medium skillet, melt 2 tablespoons of butter over medium heat. Once the butter is bubbling, add 2 to 3 minced garlic cloves and sauté for 1–2 minutes until fragrant and slightly golden.

Incorporate 2 cups of shredded, cooked chicken seasoned with garlic powder, Italian seasoning, salt, and pepper into the skillet. Stir continuously for about 3–4 minutes.

In a separate mixing bowl, combine 4 ounces of softened cream cheese, ¼ cup of sour cream, and 1 cup of shredded cheese. Blend until smooth and creamy.

Remove the skillet from heat and combine the chicken mixture with the creamy cheese blend. Stir until well incorporated.

Take a tortilla and lay it flat. Spoon a generous amount of the chicken and cheese mixture onto the center, then sprinkle with more shredded cheese. Fold the sides and roll tightly.

Heat the skillet over medium heat. Cook the assembled wraps seam-side down for 2–3 minutes until golden brown and crispy. Flip and cook for another 2–3 minutes.