In a bowl, toss diced chicken with olive oil, paprika, garlic powder, onion powder, salt, and pepper.

Heat a large skillet over medium-high heat. Cook chicken for 5-7 minutes until browned and cooked through. Remove chicken and set aside.

In the same skillet, reduce heat to medium-low. Melt 4 Tbsp butter, then add minced garlic and cook for 1-2 minutes until fragrant.

Add the cooked chicken back to the skillet. Toss to coat in the garlic butter. Remove from heat and stir in parsley.

Warm tortillas. Lay one flat, sprinkle with 1/4 cup cheese. Top with garlic chicken filling, then top with another 1/4 cup cheese.

Fold in the sides of the tortilla, then roll up tightly from the bottom.

Melt 1 Tbsp butter in a clean skillet over medium heat. Place wraps seam-side down and cook for 2-4 minutes per side until golden brown and cheese is gooey.

Slice in half and serve immediately while hot.