In a large mixing bowl, combine the cooked shredded chicken, garlic powder, onion powder, salt, black pepper, mozzarella, cheddar, cream cheese, mayonnaise, and chopped parsley. Mix until creamy, about 2-3 minutes.

Lay each large flour tortilla flat. Spoon about one-quarter of the filling onto each tortilla, adding optional vegetables if desired.

Fold the sides of the tortilla inward and roll tightly from the bottom, tucking in the edges.

Mix melted butter with minced garlic and brush it over each wrap.

Heat a skillet over medium heat. Place wraps seam-side down and toast for about 2-3 minutes until golden brown. Flip and toast the other side.

Remove from skillet, let cool for a minute, and slice in half. Serve warm with dipping sauces.