In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for about 6-8 minutes, or until the chicken is cooked through and no longer pink.

In a mixing bowl, combine the cooked chicken, mozzarella cheese, cheddar cheese, and cream cheese. Mix until well combined.

Lay out the flour tortillas on a flat surface. Divide the chicken and cheese mixture evenly among the tortillas, placing it in the center of each.

If desired, drizzle ranch dressing over the chicken mixture and sprinkle with chopped parsley.

Fold in the sides of each tortilla and then roll it up tightly from the bottom to the top to form a wrap.

Preheat a grill pan or skillet over medium heat. Place the wraps seam-side down on the pan and cook for about 3-4 minutes on each side, or until golden brown and crispy.

Remove from the pan and let cool for a minute before slicing in half. Serve warm.