Begin by combining diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper in a large mixing bowl. Let it sit for about 5 minutes.

Heat a non-stick pan over medium heat. Once hot, add the seasoned chicken and cook for 6-8 minutes until golden brown and reaches an internal temperature of 165°F.

Lay the flour tortillas flat on a clean surface. Spread a generous layer of creamy garlic sauce over each tortilla. Distribute cooked chicken evenly among tortillas, and sprinkle with cheddar and mozzarella cheeses.

Fold over the sides of each tortilla and roll it tightly. Return the pan to medium heat, and grill the wrapped tortillas for 2-3 minutes until golden brown. Flip and cook the other side for another 2-3 minutes until crispy.

Once cooked, remove the wraps from the pan and let them rest for a minute before cutting them in half diagonally. Garnish with fresh parsley.