In a medium bowl, combine the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Mix until well coated and marinate for 5 minutes.

Heat a non-stick pan over medium heat and add the marinated chicken. Sauté for 6-8 minutes until golden brown and fully cooked.

Lay out the flour tortillas and spread creamy garlic sauce evenly over each tortilla.

Distribute the cooked chicken among the tortillas and sprinkle with cheddar and mozzarella cheese on top.

Carefully fold the tortillas to create secure wraps and grill them in the pan for 2-3 minutes on each side until golden brown.

Remove the wraps, cut in half, garnish with fresh parsley if desired, and serve immediately.