In a bowl, combine the chicken with olive oil, minced garlic, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix well and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Heat a large skillet over medium-high heat. Add the marinated chicken and cook until it's cooked through and lightly browned, about 6-8 minutes. Be careful not to overcrowd the pan; cook in batches if necessary.

Reduce the heat to low. Sprinkle the shredded cheddar cheese over the cooked chicken and cover the skillet. Let the cheese melt completely, about 1-2 minutes. Stir in the chopped parsley.

While the cheese is melting, warm the tortillas in a dry skillet or microwave for about 15-20 seconds each. This makes them more pliable and prevents them from tearing.

Divide the cheesy garlic chicken mixture evenly among the warmed tortillas. Fold in the sides of each tortilla and roll them up tightly.

Optional: Brush the outside of each wrap with a little olive oil or melted butter. Grill them or pan-fry them in a skillet over medium heat for 2-3 minutes per side, or until golden brown and crispy.

Cut the cheesy garlic chicken wraps in half and serve immediately.