In a mixing bowl, combine diced large chicken breasts with olive oil, garlic powder, onion powder, paprika, and a pinch of salt and pepper. Toss until the chicken is coated in the seasoning.

Heat a non-stick pan over medium heat and add the seasoned chicken. Cook for about 6-8 minutes, stirring occasionally, until golden brown and fully cooked through. Ensure internal temperature reaches 165°F.

While the chicken cools, lay flour tortillas flat on your workspace. Spread creamy garlic sauce over each tortilla.

Evenly distribute the cooked chicken over the tortillas, then sprinkle cheddar and mozzarella cheese on top.

Fold the tortillas tightly over the filling to create neat wraps. Grill the wraps seam-side down in the pan for 2-3 minutes on each side until golden brown and cheese is melted.

Remove wraps from the pan and cut in half. Garnish with fresh parsley if desired and serve hot.