Pound the chicken breasts to an even thickness of about 1/2 inch between two sheets of plastic wrap.

In a small bowl, combine salt, pepper, garlic powder, onion powder, and paprika. Season both sides of the chicken breasts with this mixture.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the seasoned chicken breasts to the skillet and cook for about 5-7 minutes per side, or until they are cooked through and no longer pink inside. The internal temperature should reach 165°F (74°C).

Remove the chicken from the skillet and let it rest for a few minutes before slicing or shredding it.

Add another tablespoon of olive oil to the same skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant, being careful not to burn it.

If using veggies, add them to the skillet with the garlic and sauté until they are tender-crisp. Bell peppers and onions usually take about 5-7 minutes.

Warm the tortillas in a dry skillet or microwave for a few seconds to make them more pliable.

On each tortilla, layer some of the shredded cheese, sliced or shredded chicken, sautéed garlic (and veggies, if using).

Fold in the sides of the tortilla, then fold up the bottom and roll it tightly to form a wrap.

Heat a clean skillet over medium heat. Place the wraps in the skillet and cook for about 2-3 minutes per side, or until they are golden brown and crispy. You can also brush the wraps with a little olive oil before toasting for extra crispness. Alternatively, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and the cheese is melted.

Slice the wraps in half and serve immediately. Offer your favorite dipping sauces and garnishes for a complete and satisfying meal.