Start by heating a non-stick skillet over medium heat. In a bowl, mix the mozzarella and cheddar cheeses.

Add about 1/3 cup of the cheese mixture to the hot skillet, spreading it into a 6-inch circle. Cook for 2–3 minutes, or until the edges are golden and crispy, and the center is melted.

Carefully transfer the cheese wrap to a plate and let it cool for 30–60 seconds to firm up. Repeat this process with the remaining cheese mixture.

In a small bowl, combine the mayonnaise, Greek yogurt, hot sauce (if using), and minced garlic. Set the garlic sauce aside.

Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Add the shredded chicken, smoked paprika, onion powder, Italian seasoning, salt, and pepper. Stir the mixture until the chicken is evenly coated and heated through.

Place a cooled cheese wrap on a flat surface. Spread a thin layer of the garlic sauce on the wrap.

Add a portion of the chicken mixture in the center. Top with your desired optional toppings, such as shredded lettuce, diced tomatoes, or chopped green onions.

Carefully roll or fold the cheese wrap around the filling. Serve immediately, while they’re still warm and crispy.