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

Heat a non-stick pan over medium heat. Add the seasoned chicken in a single layer. Cook 6 to 8 minutes, stirring occasionally, until pieces are golden and cooked through.

Remove from heat and let cool slightly.

Lay the flour tortillas flat. Spread about 2 tablespoons of creamy garlic sauce over each tortilla, leaving a small border.

Divide the cooked chicken evenly among the tortillas. Sprinkle cheddar and mozzarella over the chicken.

Fold each tortilla over the filling to form a wrap.

Return the folded wraps to the same non-stick pan. Grill 2 to 3 minutes per side over medium heat until cheese melts and tortillas are golden and crisp.

Remove from pan, cut each wrap in half, and garnish with chopped parsley. Serve hot.