Warm your tortillas briefly in the microwave for 10 to 15 seconds to make them pliable and prevent tearing during folding.

In a mixing bowl, combine the shredded chicken, garlic powder, onion powder, salt, pepper, mozzarella, cheddar, softened cream cheese, mayonnaise, and parsley. Mix with a spatula until everything is creamy and well combined, ensuring the cream cheese is fully incorporated with no lumps.

Place warmed tortillas on a clean flat surface. Spoon about one quarter of the chicken and cheese filling into the center of each tortilla, spreading it in a horizontal line across the middle to make folding easier. Add optional vegetables like spinach or tomatoes if desired. Avoid overfilling to ensure easy sealing.

Fold the left and right sides of each tortilla inward over the filling, then fold the bottom edge up and roll tightly toward the top to create a secure wrap. The seam is where the tortilla overlaps at the end. Keep tension while rolling so the filling stays compact.

In a small bowl, mix the melted butter with minced garlic. Using a pastry brush, generously coat the outside of each wrap with this garlic butter mixture.

Heat a large skillet over medium heat. Place each wrap seam-side down (with the overlapped edge on the bottom) in the pan and cook for 2 to 3 minutes until golden brown and crisp. You can cook 2 wraps at a time in a 12-inch skillet. Flip carefully and toast the other side for another 2 to 3 minutes until the tortilla is golden and cheese starts oozing slightly at the edges, indicating it's fully melted inside. Watch closely to avoid burning. Slice each wrap in half diagonally and serve warm.