Prepare the Chicken: In a medium mixing bowl, toss the cubed chicken with the olive oil, smoked paprika, a generous pinch of salt, and a few grinds of black pepper until it's evenly coated.

Cook the Chicken: Heat a large, non-stick frying pan over a medium-high heat. Add the seasoned chicken to the hot pan in a single layer. Cook for 6-8 minutes, turning occasionally, until the chicken is golden brown and cooked through. It’s vital to ensure chicken is cooked properly; check the guidance from the Food Standards Agency if you're unsure. Once cooked, transfer the chicken to a clean bowl and set aside.

Make the Garlic Butter Sauce: Reduce the heat to low-medium. Add the unsalted butter to the same pan. Once it has melted, add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn.

Combine Chicken and Sauce: Remove the pan from the heat. Stir the chopped fresh parsley into the garlic butter. Return the cooked chicken to the pan and toss everything together until the chicken is thoroughly coated in the sauce.

Assemble the Wraps: Lay a tortilla flat on a clean surface. Sprinkle a quarter of the cheddar and mozzarella cheese down the centre. Top with a quarter of the garlic chicken mixture.

Fold Securely: Fold in the two sides of the tortilla first, then tightly roll it up from the bottom to create a sealed parcel, similar to a burrito. This helps keep all that delicious filling inside. Repeat with the remaining tortillas and filling.

Toast the Wraps: Wipe the frying pan clean with a piece of kitchen roll to remove any garlic bits that could burn. Return the pan to a medium heat. Place two wraps, seam-side down, in the pan. What works best for me is pressing the wrap down gently with a spatula to get that perfect golden-brown crust.

Serve Immediately: Toast for 2-3 minutes per side, until the tortilla is golden and crispy, and the cheese inside is completely melted and gooey. Slice the wraps in half on the diagonal and serve immediately while they're warm.