In a large bowl, combine the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss until every piece is fully coated. Let it sit for 5 minutes to absorb the seasoning.

Heat a non-stick pan over medium heat. Add the seasoned chicken in a single layer. Cook for 6 to 8 minutes, stirring occasionally, until golden on the outside and fully cooked through with no pink remaining. Remove from heat and set aside.

Lay the tortillas flat on a clean surface. Spread a generous layer of creamy garlic sauce over each one, leaving about a 1-inch border around the edges. Distribute the cooked chicken evenly, then sprinkle the cheddar and mozzarella cheese over the top.

Fold the bottom edge of each tortilla up over the filling, fold in both sides, and roll tightly from the bottom up. Press gently to seal the wrap.

Return the wrapped tortillas to the same pan over medium-low heat. Press down lightly with a spatula. Cook for 2 to 3 minutes per side until golden brown and the cheese is fully melted. Remove, cut each wrap in half, garnish with parsley if desired, and serve immediately.