Toss the diced chicken breasts with Italian seasoning, smoked paprika, onion powder, salt, and pepper until evenly coated.

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown and cooked through.

Reduce heat to medium-low. Add the remaining 2 tablespoons of butter and minced garlic to the skillet. Sauté for 1-2 minutes until fragrant. Stir in fresh parsley, then remove from heat.

Lay tortillas flat. Place a handful of shredded cheese in the center of each, top with the hot garlic butter chicken, and add another layer of cheese.

Fold the sides of the tortillas inward, then roll tightly from the bottom up to seal the filling inside.

In a clean skillet over medium heat, place the wraps seam-side down. Toast for 2-3 minutes per side until crispy and golden brown.

Remove from heat, slice diagonally, and serve immediately.