Prep the Chicken: Drain the water from the can of chicken. Place the chicken in a small bowl and use two forks to shred the chunks into smaller, bite-sized pieces so they spread easily.
Heat the Pan: Melt a small pat of butter in a large skillet over medium heat.
Assemble: Place one tortilla in the pan. Sprinkle a thin layer of cheese over the whole surface. Add some shredded chicken to one half of the tortilla.
Fold and Crisp: Once the cheese starts to melt, fold the tortilla in half. Press down gently with a spatula. Cook for 1–2 minutes per side until the outside is golden brown and crispy.
Serve: Slice into triangles (like a pizza) to make them easier for small hands to hold.
