1. Cut the chicken breasts or thighs into bite-sized pieces for even cooking.
2. In a bowl, mix olive oil with garlic powder (or minced fresh garlic), salt, pepper, smoked paprika, and Italian herbs.
3. Add the chicken pieces to the seasoning mixture and toss until evenly coated.
4. Let the chicken marinate in the refrigerator for 30 minutes to 2 hours, or at least 10 minutes if short on time.
5. Heat a large skillet over medium-high heat and add a small amount of olive oil.
6. Add the marinated chicken pieces to the hot skillet in a single layer, avoiding overcrowding.
7. Cook the chicken for 6-8 minutes, stirring occasionally, until golden brown and no longer pink in the center.
8. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
9. Remove the cooked chicken from the skillet and set aside.
10. In a small saucepan, melt 2 tablespoons of butter over medium heat.
11. Add 3 cloves of minced garlic and sauté for 30 seconds until fragrant, ensuring not to burn the garlic.
12. Sprinkle in 2 tablespoons of all-purpose flour and whisk for about a minute to create a roux.
13. Gradually pour in 1 cup of milk, whisking constantly to avoid lumps.
14. Stir in 1/4 cup of grated Parmesan cheese and mix until fully melted and incorporated.
15. Season the sauce with salt, pepper, and a pinch of dried herbs, then simmer for 2-3 minutes until thickened.
16. Warm tortillas slightly in a dry skillet or microwave to make them foldable.
17. Spread a generous amount of the garlic sauce in the center of each tortilla, leaving space around the edges.
18. Add a portion of the cooked chicken over the sauce.
19. Sprinkle shredded mozzarella and cheddar cheese on top of the chicken.
20. Optionally, add fresh lettuce, diced tomatoes, or sliced avocado for extra flavor and nutrition.
21. Fold the bottom edge of the tortilla up and over the filling.
22. Fold the sides toward the center and roll tightly from the bottom upward to form a wrap.
23. Optionally, brush the outside of the wrap with olive oil and toast it in a skillet for 1-2 minutes on each side for a crispy finish.