In a bowl, toss your diced chicken breast with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Ensure each piece is coated evenly for maximum flavor. Let it sit for about 5 minutes to absorb the spices while you heat your pan.

Heat a non-stick skillet over medium heat for about 2 minutes. Once hot, add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through, reaching an internal temperature of 165°F. Let the tender chicken rest briefly off the heat.

Lay out your flour tortillas on a clean, flat surface. Spread a generous layer of creamy garlic sauce evenly on each tortilla.

Distribute the cooked chicken evenly over the sauced tortillas. Sprinkle shredded cheddar and mozzarella cheese on top for that gooey, melty goodness. Fold the tortillas tightly around the filling.

In the same skillet, increase the heat slightly to medium-high. Grill each folded wrap for 2-3 minutes on each side until the tortillas are golden and crispy.

Carefully remove the wraps from the skillet and place them on a cutting board. Use a sharp knife to cut them in half, revealing the delectable cheesy filling. Garnish with freshly chopped parsley if desired, then serve immediately.