In a bowl, stir together the shredded chicken, garlic aioli, salt, pepper, and cheddar cheese. Mix until everything is well combined.

Heat each tortilla in the microwave for 15–20 seconds, or in a dry skillet until soft and bendable.

Spoon about ½ cup of the chicken mixture down the center of each tortilla, leaving space at the edges.

Fold the bottom over the filling, then fold in the sides, and roll tightly into a wrap.

Place wraps seam-side down in a skillet over medium heat. Cook for 2–3 minutes per side until golden brown and crispy.

Let the wraps sit for a minute, then cut in half. Serve warm for the best flavor and texture.