In a bowl, combine the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss until each piece is evenly coated.

Heat a non-stick pan over medium heat. Add the seasoned chicken and cook about 6 to 8 minutes, stirring occasionally, until pieces are golden and cooked through. Chicken should reach an internal temperature of 165°F for safety. Remove from heat and let cool slightly.

Lay tortillas flat. Spread about 2 tablespoons of creamy garlic sauce over each tortilla. Evenly distribute the cooked chicken across the tortillas, then sprinkle with cheddar and mozzarella.

Fold the tortillas over the filling to make wraps.

In the same non-stick pan over medium heat, grill folded wraps 2 to 3 minutes per side until the cheese melts and the tortillas are golden and crisp. Press gently with a spatula for even toasting.

Remove from pan, cut each wrap in half, and garnish with freshly chopped parsley if desired. Serve immediately.