Start by taking your chicken breasts and pound them to an even thickness of about 1 inch.

In a small bowl, mix together garlic powder, onion powder, paprika, salt, and pepper. Rub this mixture over the chicken breasts.

Heat olive oil in a non-stick skillet and cook the seasoned chicken breasts for 5-7 minutes on each side until cooked through.

Let the chicken rest for 5 minutes, then shred into bite-sized pieces.

In a mixing bowl, whisk together mayonnaise, minced garlic, Parmesan cheese, lemon juice, dried parsley, and a pinch of black pepper.

Warm flour tortillas in a skillet over low heat for easier assembly.

Spread garlic sauce over the center of each tortilla. Top with shredded chicken and cheese.

Add optional toppings as desired.

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

In the same skillet, cook the wraps seam-side down for about 3-4 minutes on each side until golden brown and crispy.

Remove cooked wraps and let them rest for a minute before slicing in half and serving warm.