In a medium mixing bowl, combine the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Stir well until evenly coated and set aside for 5 minutes.

Heat a non-stick skillet over medium heat for around 2 minutes. Add the seasoned chicken to the pan and sauté for 6-8 minutes until golden brown and cooked through.

Lay out the tortillas flat and spread a thin layer of creamy garlic sauce over each, then evenly distribute the cooked chicken and top with cheddar and mozzarella cheese.

Fold the tortillas over the filling to create a sealed pocket and grill them on medium heat for 2-3 minutes on each side until crispy and cheese is melted.

Transfer the wraps to a cutting board, let them rest for a minute, slice them in half, garnish with fresh parsley, and serve hot.