If not using pre-cooked chicken, cut 1 lb boneless, skinless chicken breast into small cubes and sauté in 1 Tbsp olive oil over medium heat for 5 minutes until cooked through and slightly browned. Season lightly with salt and pepper. Shred finely.

In a large mixing bowl, combine the shredded chicken and softened cream cheese (or Greek yogurt). Mix well until the cream cheese melts into the chicken.

Add garlic powder, onion powder, paprika, salt, and black pepper to taste. Stir thoroughly until the chicken is evenly coated in the savory garlic mixture.

Stir in the shredded Cheddar and Mozzarella cheese until just combined, distributing evenly for gooeyness.

Lay a tortilla flat on a surface. Place about 1/2 to 3/4 cup of the chicken mixture slightly off-center. Fold the sides in tightly, then roll from the bottom up like a burrito. Repeat for all tortillas (yields 6-8 wraps).

Heat a large skillet or griddle over medium heat with 1-2 Tbsp olive oil or butter. Place 2-3 wraps seam-side down and cook for 2-3 minutes per side until golden brown, crisp, and cheese is melted. Repeat with remaining wraps. Slice diagonally and garnish with parsley if desired.