Heat 2 tablespoons of melted butter in a skillet over medium heat. Add 2 tablespoons of minced garlic and sauté for 1–2 minutes until fragrant, being cautious not to burn it.

Stir in 2 cups of cooked chicken into the skillet with the sautéed garlic. Season the mixture with garlic powder, Italian seasoning, salt, and pepper. Heat through for about 3–4 minutes.

In a separate mixing bowl, combine 4 ounces of softened cream cheese, 1/2 cup of sour cream, and half of 1 cup of shredded cheese. Blend until smooth and creamy.

Once the chicken mixture is heated, remove it from the heat and stir together with the creamy cheese mixture.

Lay out 4 large tortillas. Divide the chicken and cheese mixture evenly among the tortillas, sprinkle remaining shredded cheese over the top, and roll tightly.

In a clean skillet, place the assembled wraps seam-side down and cook over medium heat for 2–3 minutes per side until golden and crispy.