In a large bowl, combine minced garlic, paprika, Italian seasoning, salt, and pepper. Add chicken pieces and marinate for 5 minutes.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook chicken for 6-8 minutes until golden brown and internal temperature of 165°F.

Blend cream cheese with half of the mozzarella and cheddar until smooth.

Warm tortillas in a dry skillet for 30 seconds per side or microwave wrapped in damp paper towels for 20 seconds.

Spread cheese mixture on each tortilla, top with chicken and remaining cheese, and roll tightly.

In the same skillet, melt another tablespoon of butter. Cook wraps seam-side down for 2-3 minutes, then flip and cook for another 2 minutes.