Slice chicken into thin strips and pat dry. Combine salt, pepper, smoked paprika, garlic powder, and onion powder in a small bowl. Toss the chicken strips in the seasoning until evenly coated.

Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook three to four minutes per side until golden and cooked through to 165°F. Remove and set aside.

Reduce heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and stir for 30 seconds to one minute until fragrant.

Return the chicken to the skillet and toss in the garlic butter for one minute.

Warm the flour tortillas in a dry skillet or microwave.

Lay a tortilla flat and add shredded mozzarella and cheddar cheese down the center. Top with a portion of the garlic butter chicken.

Fold the sides of the tortilla in, then roll tightly from the bottom. Place seam-side down.

Place the assembled wrap back in the skillet over medium heat and cook one to two minutes per side until the tortilla is golden and the cheese is melted.

Slice in half, garnish with parsley, and serve warm.