In a mixing bowl, toss the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Make sure every piece is well coated with the seasoning blend.

Heat a non-stick skillet over medium heat. Add the seasoned chicken and sauté for 6–8 minutes, stirring occasionally, until the chicken is golden and cooked through. Set aside and let it cool slightly.

Lay the tortillas flat on a clean surface. Spread a generous layer of creamy garlic sauce across each one. Distribute the cooked chicken evenly over the tortillas, then sprinkle the shredded cheddar and mozzarella on top.

Fold the tortillas over the filling to create wraps. Wipe the skillet clean, then grill the wraps over medium heat for 2–3 minutes per side, or until golden and crisp, with the cheese melted inside.

Remove from the skillet, slice in half, and garnish with fresh parsley if desired. Serve immediately with a side salad or fries.