In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but do not let it brown.

In a mixing bowl, combine the shredded chicken, cream cheese, garlic powder, salt, and black pepper. Mix until well combined.

Spread a generous portion of the chicken mixture onto each flour tortilla, leaving a little space at the edges.

Sprinkle an even amount of the shredded mozzarella and cheddar cheese on top of the chicken mixture.

Carefully roll each tortilla tightly, tucking in the sides as you go to prevent the filling from escaping.

Wipe out the skillet and return it to medium heat. Place the wraps seam-side down in the skillet, cooking for about 3-4 minutes on each side until golden brown and the cheese is melted. You may need to do this in batches, depending on the size of your skillet.

Once cooked, remove the wraps from the skillet and let them sit for a minute before slicing them in half.

Garnish with fresh parsley before serving.

Feel free to add vegetables like spinach or bell peppers to the chicken mixture for added nutrition.

You can also use leftover rotisserie chicken to save time.

These wraps can be made ahead of time and refrigerated, then simply heated in a skillet or microwave when ready to serve.

Serve with your favorite dipping sauce or a side salad for a complete meal.