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

Once the chicken is cooked, reduce the heat to low and add the mozzarella and cheddar cheese to the skillet. Stir until the cheese is melted and gooey, about 2-3 minutes.

Remove the skillet from heat and let the mixture cool for a few minutes.

Lay out the flour tortillas on a flat surface. Spread 2 tablespoons of ranch dressing on each tortilla.

Divide the cheesy chicken mixture evenly among the tortillas, placing it in the center of each.

Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top to create a wrap.

If desired, place the wraps seam-side down in the skillet over medium heat for 2-3 minutes per side, until golden brown and crispy.

Slice the wraps in half and garnish with chopped parsley, if using. Serve immediately.