Heat olive oil in a large skillet over medium-high heat.
Add the chicken strips, season with salt and pepper, and sauté until cooked through and golden brown, about 5–7 minutes. Remove from the skillet and set aside.
2. Make the Garlic Cream Sauce
In the same skillet, add minced garlic and sauté for 30–60 seconds, until fragrant (do not burn).
Pour in the chicken broth and bring to a gentle simmer, scraping up any bits from the pan.
Reduce heat and stir in the heavy cream. Simmer for 2–3 minutes, until the sauce thickens slightly.
Return the cooked chicken to the skillet, tossing to coat it evenly in the sauce. Adjust salt and pepper to taste.
3. Assemble the Wraps
Warm the wraps briefly in a dry skillet or microwave.
Layer each wrap with lettuce or spinach (if using), the creamy garlic chicken, sliced tomatoes, and shredded cheese.
Fold or roll the wraps tightly. Slice in half, if desired.
4. Serve
