In a mixing bowl, combine the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss until well-coated.

Heat a non-stick pan over medium heat and add the seasoned chicken. Cook for 6-8 minutes until golden and fully cooked.

Lay out each flour tortilla. Spread creamy garlic sauce, add cooked chicken, and sprinkle with cheddar and mozzarella cheese.

Fold the tortillas over the filling and grill in the same pan for 2-3 minutes on each side until golden and crispy.

Remove wraps, let rest for a minute, slice in half, and garnish with parsley before serving.