1. In a bowl, toss chicken with smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Let marinate for at least 20 minutes.

2. Heat olive oil in a skillet over medium-high heat. Sear chicken until golden and cooked through, about 5–7 minutes. Set aside and slice.

3. In a saucepan, melt butter and sauté minced garlic until fragrant (about 30 seconds).

4. Whisk in flour and cook for 1 minute. Slowly add milk, whisking constantly until smooth.

5. Stir in shredded cheddar until melted and smooth. Season with black pepper.

6. Lay out tortillas. Add chicken and spoon over garlic cheese sauce. Roll tightly into wraps.

7. Heat a dry skillet over medium. Toast each wrap seam-side down, pressing gently, 2 minutes per side until golden and crisp.

8. Let rest 2–3 minutes before slicing. Serve warm.