Melt the butter in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, ensuring it doesn’t burn.

Add the cooked chicken to the skillet with the garlic butter. Sprinkle with garlic powder, Italian seasoning, salt, and pepper. Stir well to combine and heat through for about 3-4 minutes.

In a bowl, combine the softened cream cheese, sour cream, and half of the shredded mozzarella or cheddar cheese. Mix until smooth and well combined.

Remove the skillet from heat and fold the chicken mixture into the cheese mixture, ensuring the chicken is well coated.

Lay out the flour tortillas on a clean surface. Evenly divide the chicken and cheese mixture among the tortillas, placing it in the center of each. Sprinkle the remaining shredded cheese over the filling.

Fold in the sides of each tortilla, then roll them up tightly to secure the filling.

Heat a clean skillet or grill pan over medium heat. Place the wraps seam-side down in the skillet. Cook for 2-3 minutes on each side until the tortillas are golden brown and the cheese inside has melted.

Remove from the skillet and let them rest for a minute. Slice in half if desired. Garnish with chopped fresh parsley if using. Serve warm.