Cut the chicken breast into small, even bite-sized pieces to ensure quick and even cooking.
Season the chicken with salt, black pepper, paprika, and dried Italian seasoning, mixing well so all pieces are coated.
Heat olive oil or butter in a large pan over medium heat until hot.
Add the minced garlic and cook gently for about 30 seconds until fragrant, avoiding browning.
Add the seasoned chicken to the pan and cook, stirring occasionally, until fully cooked through and lightly golden.
Reduce the heat to low and add the shredded mozzarella and cheddar cheese to the pan.
Stir gently until the cheese melts completely and coats the chicken in a creamy mixture.
Warm the flour tortillas in a dry pan or microwave until soft and pliable.
Spoon the cheesy garlic chicken mixture into the center of each tortilla.
Fold in the sides and roll tightly to form secure wraps.
Place the wraps seam-side down in a lightly greased pan and toast for a few minutes per side until golden and lightly crisp.
Remove from heat and garnish with fresh parsley or coriander if using.