In a medium bowl, combine the shredded chicken, shredded cheese, minced garlic, mayonnaise, and a pinch of salt and pepper. Stir until well blended.

Lay a tortilla flat and place one quarter of the chicken mixture in a line down the center. Top with a small handful of shredded lettuce.

Tuck the bottom edge over the filling, fold the sides in, then roll tightly to form a snug wrap. Repeat with remaining tortillas.

Heat a skillet over medium heat and add a teaspoon of olive oil. Place a wrap seam-side down to seal it; press gently with a spatula.

Cook each side until golden brown and the cheese is melty, about 2–3 minutes per side.

Transfer to a cutting board, let rest 1 minute, slice in half on the diagonal, and serve warm.