In a mixing bowl, toss the diced chicken with olive oil, garlic powder, onion powder, paprika, and a pinch of salt and pepper. Make sure each piece is coated evenly.

Heat a non-stick pan over medium heat and add the seasoned chicken in a single layer. Cook for 6 to 8 minutes, stirring occasionally until the chicken is golden and cooked through. Remove from heat and let the chicken rest for a couple of minutes.

Lay each tortilla flat and spread about 2 tablespoons of creamy garlic sauce over the surface. Divide the warm chicken evenly down the center of each tortilla.

Sprinkle the cheddar and mozzarella on top of the chicken. Then, fold the tortilla over itself to form a compact wrap.

Wipe the pan, return it to medium heat, and place the wraps seam-side down. Grill for 2 to 3 minutes per side until the tortillas are golden and the cheese is perfectly melted. Press gently with a spatula to ensure close contact.

Once done, transfer the wraps to a cutting board, slice in half, and garnish with chopped parsley. Serve immediately.