In a medium bowl, toss the chicken pieces with salt, black pepper, and paprika until evenly coated. Heat the olive oil in a large skillet or pan over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, melt the butter over medium heat. Add the minced garlic and onion powder, and cook for about 1 minute until fragrant. Be careful not to burn the garlic. Stir in the fresh parsley.

Return the cooked chicken to the skillet with the garlic butter. Stir everything together until the chicken is fully coated in the fragrant sauce. Remove from the heat.

Warm your tortillas briefly in the microwave or a dry pan to make them more pliable. Lay a tortilla flat. If using, spread a thin layer of softened cream cheese down the center. Top with a quarter of the garlic chicken mixture and a generous handful (about 1/2 cup) of shredded cheese.

Fold in the sides of the tortilla first, then tightly roll it from the bottom up to create a secure burrito-style wrap.

Wipe the skillet clean and place it over medium heat. You can add a small amount of butter or oil if needed. Place the wraps seam-side down in the skillet. Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy, and the cheese is completely melted. Serve immediately.