1. Season chicken strips with olive oil, salt, pepper, and paprika and let rest for 15 minutes

2. Heat a skillet over medium-high heat, add chicken and cook 5–6 minutes until golden and cooked through, then transfer to a bowl

3. Lower heat, add butter to skillet, cook minced garlic 30–45 seconds until fragrant

4. Stir in mayonnaise and sour cream until smooth, season with salt and pepper, add milk if a thinner sauce is desired

5. Return chicken to skillet and coat with sauce, remove from heat and let cool for one minute

6. Lay tortillas flat, spoon chicken mixture into center and sprinkle with shredded cheese

7. Fold sides inward and roll tightly, secure with toothpicks if needed

8. Heat skillet or panini press over medium heat and grill wraps 2–3 minutes per side until golden and cheese is melted

9. Serve with extra creamy garlic sauce and garnish with parsley or chives