Cheesy Garlic Chicken Wraps

Warm, garlicky chicken and melted cheese wrapped in a soft tortilla, ready in about 30 minutes.

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Brine the chicken: Combine 500 ml (2 cups) water, 15 g (1 tbsp) kosher salt, and 10 g (2 tsp) sugar in a bowl. Add 680 g (1½ lb) chicken and refrigerate for 10 minutes.
Prepare garlic butter and cheese: Mince 4 garlic cloves and melt 45 g (3 tbsp) unsalted butter in a small bowl; stir in garlic and 15 g (¼ cup) chopped cilantro. Mix 120 g (1 cup) shredded cheddar and 60 g (½ cup) shredded mozzarella on a plate.
Sear the chicken: Heat 30 ml (2 tbsp) olive oil in a skillet over medium-high until shimmering, about 1–2 minutes. Pat chicken dry, place in the pan, and sear 3–4 minutes per side until golden. Transfer to a cutting board and let rest 5 minutes.
Slice and toss with garlic butter: Slice the rested chicken into strips. Toss with the warm garlic butter immediately.
Warm the tortillas and assemble: Warm each tortilla in a dry skillet, then layer cheese, chicken, sour cream, and optional veggies. Roll tightly, folding the sides in to seal.
Finish and serve: Return wraps to the skillet seam-side down, press, and cook for 1–2 minutes until golden. Slice and serve with lime wedges.

Do not overfill the wraps to avoid splitting. Use freshly shredded cheese for the best melt.