Season and Cook the Chicken: In a medium bowl, toss the diced chicken with olive oil, smoked paprika, dried oregano, onion powder, a generous pinch of salt, and a few grinds of black pepper until it's evenly coated. Heat a large, non-stick frying pan over a medium-high heat. Add the chicken in a single layer and cook for 6-8 minutes, turning occasionally, until it's cooked through and nicely browned on all sides. Avoid overcrowding the pan; cook in two batches if necessary. Once cooked, transfer the chicken to a clean bowl.

Prepare the Garlic Butter: While the chicken is cooking, melt the butter in a small saucepan over a low heat. Add the minced garlic and cook gently for 1-2 minutes until fragrant—be careful not to let it brown or it will turn bitter. Stir in the chopped fresh parsley and remove from the heat.

Combine Chicken and Butter: Pour about two-thirds of the garlic butter over the cooked chicken in the bowl. Toss well to ensure every piece is coated in that delicious buttery, garlicky sauce. Set the remaining garlic butter aside.

Warm the Tortillas: Gently warm the tortillas in the microwave for 20-30 seconds. This makes them more pliable and easier to fold without cracking.

Assemble the Wraps: Lay a warm tortilla flat on a clean surface. Sprinkle a quarter of the cheddar and mozzarella cheese mixture in a line down the centre. Top with a quarter of the garlic butter chicken.

Fold the Wraps: To fold, tuck in the two shorter sides of the tortilla first. Then, tightly roll the wrap from the bottom up to create a sealed parcel. I find this method contains the filling much better than a simple roll. Repeat for the remaining three wraps.

Toast the Wraps: Wipe out the frying pan you used for the chicken and return it to a medium heat. Brush the top-facing side of each wrap with some of the reserved garlic butter. Carefully place the wraps in the pan, seam-side down. Cook for 2-3 minutes until the bottom is golden brown and crispy.

Finish and Serve: While the first side is cooking, brush the tops of the wraps with the last of the garlic butter. Carefully flip them over and cook for another 2-3 minutes, until the other side is also golden brown and the cheese inside is completely melted and bubbling. Serve immediately while hot.