In a large mixing bowl, combine the cooked shredded chicken, garlic powder, onion powder, salt, black pepper, mozzarella, cheddar, cream cheese, mayonnaise, and fresh parsley. Mix until thoroughly blended and creamy.

Lay the large flour tortillas flat. Spoon about a quarter of the filling mixture onto each tortilla. Optionally, add fresh vegetables.

Fold the sides of the tortillas inward, then roll the wraps tightly from the bottom up to encase the filling.

In a small bowl, mix together the melted butter and minced garlic. Use a pastry brush to coat the outside of each wrapped tortilla.

Heat a non-stick skillet over medium heat and place the wraps seam-side down. Toast each wrap for 2-3 minutes until golden brown, then flip and toast the other side.

Transfer the wraps to a cutting board, slice them in half diagonally, and serve warm with your favorite dipping sauces.