In a large bowl, combine the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Stir until the chicken is evenly coated with the spices.

Heat a non-stick pan over medium heat. Once hot, add the seasoned chicken to the pan, spreading it out into a single layer. Cook for 6-8 minutes, stirring occasionally.

Allow the cooked chicken to cool slightly. Lay your tortillas flat and spread a layer of creamy garlic sauce over each.

Distribute the cooked chicken among the tortillas, placing it towards one end. Sprinkle shredded cheddar and mozzarella over each.

Fold each tortilla over the filling, tucking in the sides. Grill seam-side down for 2-3 minutes on each side.

Remove the wraps from the pan, cut in half, and garnish with freshly chopped parsley.