Preheat your oven to 350°F (175°C). Take whole garlic bulbs and slice off the tops to expose the cloves. Drizzle the garlic generously with olive oil, then sprinkle with salt and pepper. Wrap them in aluminum foil and place them in the oven for 30 minutes, or until they turn golden and soft.

While the garlic is roasting, melt 2 tablespoons of butter in a pan over medium heat. Once melted, carefully squeeze the roasted garlic from the bulbs into the pan, stirring to combine. Add 1 cup of heavy cream and simmer for about 5 minutes.

Take your tortillas and lay them flat on a clean surface. Spoon a generous amount of the garlic chicken mixture into the center of each tortilla. Top with shredded cheddar and mozzarella cheese. Carefully roll the tortillas tightly.

In a clean skillet over medium heat, add a dash of olive oil. Place your assembled wraps in the skillet seam-side down. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy.