Preparation Steps

• In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
• Add the chicken pieces to the skillet, cooking until browned and no longer pink.
• Pour in the heavy cream and sprinkle in Italian herbs. Stir and cook for a few more minutes until the sauce thickens.
• Remove the skillet from heat and mix in the shredded mozzarella cheese until melted.
• Warm the tortillas in a separate skillet until pliable. Spoon the cheesy chicken mixture onto each tortilla.
• Roll the tortillas up tightly, slice in half, and serve garnished with fresh parsley.