If cooking chicken from scratch, season lightly with salt and pepper, then bake at 375°F for 20-25 minutes or sauté until internal temperature reaches 165°F. Dice into small bite-sized pieces about ½-inch and set aside.

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 45-60 seconds until golden and fragrant, watching closely to prevent burning.

Add diced chicken to the pan and toss with garlic oil to coat evenly. Remove from heat and immediately stir in both mozzarella and cheddar cheeses while chicken is hot. The residual heat will start softening the cheese.

Lay a tortilla flat. If tortillas are cold, warm for 10-15 seconds in microwave to prevent cracking. Spoon about ½ cup of cheesy chicken mixture into the center in a horizontal line. Fold left and right edges in about 2 inches, then roll from bottom up tightly.

Melt butter in skillet over medium heat. Place wraps seam-side down and press gently with spatula to flatten slightly and seal the seam. Cook for 2-3 minutes until golden brown and crispy, then carefully flip to cook the other side for 2-3 minutes.

Remove wraps from skillet when golden on both sides with melted cheese visible at edges. Let rest for 1-2 minutes to allow cheese to set. Sprinkle with fresh parsley if desired and serve warm.