Start by cutting your chicken into thin, even strips. Aim for pieces about half an inch wide and 2 to 3 inches long.

Place the strips in a bowl, drizzle olive oil over them, and add the garlic powder, smoked paprika, onion powder, cumin, salt, black pepper, and cayenne pepper if desired. Toss to coat evenly.

Let the chicken sit in the seasoning for 5 to 10 minutes if time allows.

In a small bowl, mix together softened butter, minced garlic, chopped parsley, and a pinch of salt until fully combined.

Set the garlic butter aside at room temperature.

Heat a large skillet or cast iron pan over medium-high heat.

Add the seasoned chicken strips in a single layer without crowding, and cook undisturbed for 3 to 4 minutes.

Flip the strips and cook for another 2 to 3 minutes, or until the chicken reaches an internal temperature of 165°F. Let the chicken rest for 2 minutes.

Combine shredded mozzarella and cheddar in a bowl and toss to mix well.

Spread a thin layer of garlic butter onto one tortilla. Sprinkle a handful of cheese across the lower two-thirds, add a quarter of cooked chicken strips, some romaine, cherry tomatoes, and red onion.

Add a tablespoon of sour cream or Greek yogurt and drizzle with hot sauce if desired.

Fold the sides inward and roll the bottom edge up tightly, sealing the wrap.

Heat the skillet over medium heat and melt some garlic butter. Place the assembled wrap seam-side down in the pan.

Toast each side for 2 to 3 minutes until golden brown and crispy. Keep finished wraps warm while toasting the others.