Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 pound of diced chicken breasts and cook for 5-7 minutes until golden brown.

Sprinkle 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, and salt and pepper to taste over the chicken. Sauté for an additional 2 minutes.

Reduce heat to low, add 1 cup each of shredded cheddar and mozzarella cheese to the chicken mixture. Stir for 1-2 minutes until melted.

While cheese is melting, heat flour tortillas in another dry skillet for about 30 seconds on each side.

Spread 2 tablespoons of creamy garlic sauce on each tortilla. Spoon the cheesy chicken mixture onto the center.

Fold in the sides and roll tightly into a wrap. Slice in half and garnish with fresh parsley if desired. Serve immediately.