Begin by preparing the chicken. Place the 2 large boneless, skinless chicken breasts on a cutting board. Use a sharp knife to slice each breast into thin strips (about 1-inch wide to ensure even cooking).

In a large bowl, combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and salt and pepper to taste. Add the chicken strips to the bowl and toss until they are evenly coated with the spice mixture.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken strips in a single layer. Cook the chicken for about 5-7 minutes, stirring occasionally, until they are golden brown and cooked through (internal temperature should reach 165°F).

Once the chicken is cooked, remove the skillet from the heat. Sprinkle 1 cup of shredded mozzarella cheese and 1 cup of shredded cheddar cheese evenly over the chicken. Cover the skillet with a lid for about 2-3 minutes to let the cheese melt.

While the cheese melts, warm the 4 large flour tortillas in the microwave for about 15-20 seconds, or until they are pliable.

Once the cheese has melted, use a spatula to pile the cheesy chicken mixture onto the center of each tortilla. Fold the sides of the tortilla over the filling, then roll it up tightly to create a wrap.

For a crispy exterior, you can return the wraps to the skillet, seam side down, and cook for an additional 1-2 minutes on each side until golden brown.

Serve the wraps warm, alongside a dollop of sour cream or Greek yogurt, and garnish with chopped fresh parsley if desired. Enjoy!