Season the Chicken: In a medium-sized mixing bowl, combine the diced chicken breasts with the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Use your hands or a spoon to ensure that the chicken is evenly coated with the seasonings. This step is crucial for maximizing flavor.

Cook the Chicken: Heat a non-stick pan over medium heat. Once the pan is hot, add the seasoned chicken. Cook the chicken for about 6-8 minutes, stirring occasionally, until it’s golden brown and fully cooked through. The internal temperature should reach 165°F (74°C). Remove the pan from the heat and let the chicken cool slightly.

Assemble the Wraps: Lay the flour tortillas out on a flat, clean surface. Spread a generous layer of creamy garlic sauce evenly over each tortilla. Divide the cooked chicken evenly among the tortillas, placing it on top of the garlic sauce. Sprinkle the shredded cheddar and mozzarella cheese evenly over the chicken.

Grill the Wraps: Fold the tortillas over the filling, creating a wrap shape. You can fold them in half like a quesadilla or fold in the sides and roll them up like a burrito. Return the same non-stick pan to medium heat. Place the folded wraps in the pan (you may need to do this in batches, depending on the size of your pan). Grill the wraps for 2-3 minutes on each side, or until the cheese is melted, gooey, and the tortillas are golden brown and slightly crispy.

Serve and Garnish: Remove the grilled wraps from the pan and place them on a cutting board. Carefully cut each wrap in half. Garnish with freshly chopped parsley, if desired. Serve immediately while the cheese is still warm and melted.