Heat the olive oil in a large skillet over medium heat. Season the diced chicken with garlic powder, onion powder, Italian seasoning, salt, and pepper.
Cook the chicken in the skillet for 6-8 minutes until golden brown and fully cooked. Remove from the skillet and set aside.
Prepare the Creamy Cheese Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sautΓ© for 1-2 minutes until fragrant.
Whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the milk and cook, stirring frequently, until the sauce thickens (about 3-4 minutes).
Stir in the shredded mozzarella and cheddar cheese until melted and smooth. Season with salt and pepper to taste.
Assemble the Wraps:
Preheat the oven to 375Β°F (190Β°C).
Lay the tortillas flat and divide the cooked chicken evenly among them. Roll up each tortilla tightly, and place them seam-side down in a baking dish.
Pour the creamy cheese sauce generously over the top of the wraps.
Bake the Wraps:
Bake in the preheated oven for 10-12 minutes until the cheese is bubbly and slightly golden.
Remove from the oven and garnish with additional shredded cheddar cheese if desired.
Serve:
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