In a skillet over medium heat, add the olive oil. Once it’s hot, add the minced garlic. Sauté until fragrant, about 1–2 minutes.

Stir in the shredded chicken and mixed vegetables. Cook until they are heated through, approximately 3 to 4 minutes.

Season with salt and pepper to taste, mixing well to ensure even distribution of seasoning.

Remove the skillet from heat and fold in the shredded cheese until it melts into the chicken and vegetable mixture.

Take a large tortilla and place 1/4 of the chicken and cheese mixture in the center. Wrap it tightly.

Heat the skillet over medium heat again. Place the wrapped tortilla seams down in the skillet, grilling until crispy and golden on both sides, about 3–4 minutes per side.

Once toasted, cut the wraps in half and serve warm.