In a mixing bowl, combine the cooked chicken with the taco seasoning and mild enchilada sauce. Stir until well-coated.
Lay a tortilla on a clean surface. Spread refried beans over the tortilla, leaving space around the edges. Spoon the chicken mixture onto the beans and top with shredded cheese.
Starting from one end, roll the tortilla around the filling, tucking in the sides as you go to create a secure wrap.
Heat a skillet over medium heat and lightly coat it with cooking spray. Place the wraps seam-side down in the skillet. Cook for 3-4 minutes on each side until golden brown and crispy.
Remove the wraps from the skillet, let them cool for a minute, then slice in half and serve with your favorite toppings.
