In a mixing bowl, combine diced chicken with a drizzle of olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss well. Let marinate for 10 minutes.

Heat a non-stick skillet over medium heat for 2 minutes. Add the seasoned chicken and cook for 6-8 minutes until golden brown and cooked through.

Lay out tortillas, spread creamy garlic sauce on each, add the cooked chicken, and sprinkle with shredded cheddar cheese.

Fold tortillas over the filling to create wraps. Cook in the skillet for 2-3 minutes on each side until golden and crispy.

Remove from skillet, let cool for a minute, slice diagonally, and garnish with fresh parsley before serving.