Preheat your oven to 350°F (175°C). Slice the tops off the garlic bulbs, drizzle them lightly with olive oil, and season with salt and pepper. Wrap them in foil and roast for about 30 minutes until golden and tender.

Once the roasted garlic has slightly cooled, squeeze the soft cloves into a bowl and mash them into a smooth paste.

In a medium skillet, melt 2 tablespoons of butter over medium heat. Stir in the mashed garlic paste and let it infuse for about 2 minutes. Gradually whisk in 1 cup of heavy cream and simmer until thickened, about 5–7 minutes.

Lay your flour tortillas flat, spoon a portion of the creamy garlic chicken mixture onto each tortilla, sprinkle with cheese, roll them tightly, ensuring the filling is secured.

Heat a skillet over medium heat and drizzle with olive oil. Place the wraps seam-side down into the hot skillet. Sear for about 3–4 minutes until golden, then flip and repeat on the other side.

Once both sides are golden brown, remove the wraps, let them rest for a minute, slice diagonally, and serve with fresh parsley or a favorite dipping sauce.