Use kitchen shears to trim and cut up the chicken. Season to taste with sea salt & pepper.

Heat olive oil in a large skillet over medium-high heat. Brown the chicken pieces for about two minutes, stirring often. At this point the chicken will be browned slightly, but not cooked through; it’ll cook the rest of the way in the sauce.

Reduce heat to medium-low, and pour the jar of tikka masala sauce into the skillet.

Cover the pan and simmer, letting it bubble gently for 10-12 minutes or until the chicken is cooked through.

Meanwhile, shred the mozzarella.

Once the chicken is cooked, remove it to a separate bowl. Rinse and wipe out the skillet, then return it to the stove.

Spoon some chicken, some sauce, and ¼ of the shredded mozzarella onto one side of each flatbread wrap. Fold each wrap over the chicken & cheese filling to make a sandwich. *** Do these two at a time, because you’ll need to cook them in two batches.

After folding over the wraps, butter one side of each wrap sandwich, then put it butter-side down into the skillet. Then, butter the top side of each grilled cheese wrap after adding it to the pan.

Once the first set of sandwiches is in the pan, assemble the second set and get them ready to go.

Cook your sandwiches over medium-high heat for about 90 seconds, then flip and cook the other side for 90 seconds, or until both sides are nicely browned and the cheese has melted. (Note: I always use a pancake turner to flip grilled cheese, which helps the filling stay in. If you prefer yours a little less browned, cook them for slightly longer over medium instead of medium-high.)

Slice each sandwich in half, and serve immediately. These grilled cheese wraps are deliciously crispy hot out of the pan, but will get soggy if you let them sit too long.