In a large mixing bowl, combine cooked chicken, cream cheese, shredded cheddar cheese, minced garlic, onion powder, and black pepper. Blend until creamy, about 2-3 minutes. Fold in chopped parsley.

Lay out tortillas on a clean surface. Spoon the chicken mixture into the center of each tortilla, leaving room at the sides. Fold in the sides and roll from the bottom to top.

Heat a skillet over medium heat, adding olive oil or butter. Place wraps seam-side down and cook for 2-3 minutes until golden and crispy, then flip and toast other side for an additional 2 minutes.

Remove wraps from the skillet and let cool for a minute before slicing in half. Serve immediately with a light salad or dipping sauce.