If your chicken is not already shredded, shred about 2 cups of cooked chicken using two forks or your hands. Please ensure the chicken is warm or at room temperature for best mixing.

In a mixing bowl, combine the shredded chicken with 1/2 cup garlic aioli. Season with salt and pepper to taste and gently toss until the chicken is evenly coated.

Preheat a nonstick skillet over medium heat. Lightly grease the pan if needed.

Lay one large tortilla flat. Sprinkle about 1/4 cup of shredded cheddar cheese down the center of the tortilla. Spoon approximately 1/2 cup of the chicken-aioli mixture on top of the cheese.

Fold the sides of the tortilla over the filling and roll into a tight wrap. Press gently with the spatula to compact the filling.

Place the wrap seam-side down in the heated skillet. Cook for 2–3 minutes per side, or until the tortilla is golden brown and the cheese inside has melted. Use the spatula to press lightly so the wrap crisps up evenly.

Repeat steps 4–6 with the remaining tortillas and filling. Once done, cut each wrap in half on a diagonal and serve warm.