Combine the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper in a medium bowl. Toss everything together until each piece is thoroughly coated.

Heat a non-stick pan over medium heat and add the seasoned chicken. Cook for 6-8 minutes, stirring occasionally, until the chicken turns golden brown and reaches an internal temperature of 165°F. Remove from heat and let cool for 2-3 minutes.

Lay your tortillas flat on a clean work surface. Warm them for 15 seconds in the microwave if cold. Spread a generous layer of creamy garlic sauce over each tortilla, leaving about half an inch around the edges. Divide the cooked chicken evenly among the tortillas, placing it in a line down the center. Sprinkle with both cheddar and mozzarella cheese over the chicken.

Fold the left and right sides of each tortilla toward the center about 1 inch, then roll tightly from the bottom up, burrito-style, to enclose the filling completely.

Return the same pan to medium heat and place the wraps seam-side down. Grill for 2-3 minutes per side, pressing gently with a spatula, until the cheese melts completely and the tortillas turn golden brown and crispy.

Remove from heat, let rest for 1 minute, then slice each wrap in half diagonally. Garnish with fresh chopped parsley and serve immediately.