In a large skillet, heat olive oil over medium heat. Add sliced chicken breasts, season with salt, black pepper, and smoked paprika. Sauté for 5-7 minutes until fully cooked and golden brown.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in heavy cream and chicken broth, simmer for 2-3 minutes until slightly thickened.

Stir in shredded cheese until melted and smooth. Adjust seasoning with salt and pepper.

Warm tortillas in a skillet or microwave. Place cooked chicken in each tortilla, drizzle with garlic cream sauce, and sprinkle with fresh parsley.

Fold the sides inward and roll tightly from the bottom. Serve warm, preferably with a fresh salad or roasted vegetables.