Melt 2 tablespoons of butter in a skillet over medium heat. Add 2 cloves of minced garlic and sauté for 1–2 minutes until fragrant but not browned.

Add 2 cups of cooked, shredded chicken, seasoning it with 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and salt and pepper. Stir and heat for about 3–4 minutes.

In a large bowl, mix together 4 ounces of softened cream cheese, ½ cup of sour cream, and 1 cup of shredded cheese until smooth and creamy.

Remove the skillet from heat and stir the chicken mixture into the cheese blend until evenly coated.

Lay tortillas flat; distribute ½ cup of the cheesy chicken mixture in the center, sprinkle with extra cheese, fold sides over, and roll up tightly.

Preheat a skillet or grill pan over medium heat. Cook wraps seam-side down for 2–3 minutes on each side until golden brown and cheese is melted.