Make the chive sauce

• In a bowl, combine the Greek yoghurt, garlic granules, onion granules, dried chives and distilled vinegar.
• Stir well and set aside.

Fill the wraps

• Slice each wrap halfway down the centre.
• In one quadrant, add the mozzarella, then the chilli beef, the tortilla chips and a spoonful of chive sauce.

Fold the wraps

• Fold the wrap carefully over the filled quadrant, working around the slit, to enclose the filling.

Toast the wraps

• Transfer the folded wrap to a pan and cook on one side.
• Flip and cook on the other side until golden and the cheese has melted.

Make the garlic butter

• While the wrap cooks, melt the butter with the chopped garlic in a bowl in the microwave.
• Stir to combine and add the chopped parsley.

Serve

• Brush the garlic butter over the hot wraps.
• Serve with any leftover chive sauce.