Cook the Chicken: Heat a large non-stick skillet over medium-high heat. Once hot, add the seasoned chicken in an even layer. Cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked through, no longer pink in the center, and has a nice golden-brown sear. Remove the skillet from the heat and set the chicken aside.

Prep the Tortillas: Lay your four large flour tortillas flat on a clean work surface. Spread about 2 tablespoons of the creamy garlic sauce evenly in the center of each tortilla.

Assemble the Wraps: Divide the cooked chicken evenly among the tortillas, placing it directly over the garlic sauce. Sprinkle a generous, even layer of the shredded cheddar and mozzarella cheeses over the chicken.

Fold and Seal: Fold the left and right sides of the tortilla slightly inward, then tightly roll the tortilla up from the bottom to form a secure wrap.

Toast to Perfection: Wipe your skillet clean if necessary and return it to medium heat. Place the assembled wraps into the skillet seam-side down (this helps seal them shut). Cook for 2-3 minutes per side, gently pressing down with a spatula, until the outside is golden brown and crispy, and the cheese inside is fully melted.

Serve: Remove from the skillet, slice in half diagonally, and garnish with fresh parsley if desired. Serve immediately and enjoy!