Melt 2 tablespoons of butter in a skillet over medium heat. Add 3 cloves of minced garlic and sauté for 1-2 minutes until fragrant and lightly golden.

Add 2 cups of cooked chicken to the skillet, stirring to coat evenly. Season with ½ teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Cook for another 3-4 minutes.

In a mixing bowl, combine 4 ounces of softened cream cheese, ½ cup of sour cream, and 1 cup of shredded cheese. Stir well until creamy.

Pour the hot chicken mixture into the bowl with the cheese mixture. Stir until fully blended.

Lay out 4 tortillas and spoon equal portions of the filling into each. Sprinkle remaining cheese and fold the sides inward, then roll tightly.

Heat the skillet over medium heat and cook the wraps seam-side down for 2-3 minutes on each side until golden brown and crispy.

Remove the wraps from the skillet, let cool for a minute, and garnish with fresh parsley before serving.