Dice the chicken breast into bite-sized pieces and combine in a large mixing bowl with olive oil, minced garlic, oregano, paprika, onion powder, salt, and pepper. Let marinate for 10 minutes.

Heat a large non-stick skillet over medium-high heat, add marinated chicken, and cook for 6–8 minutes until golden brown and internal temperature reaches 165°F (74°C).

In a separate bowl, combine mozzarella, provolone, and Parmesan cheese.

Warm the wraps in the skillet for about 30 seconds on each side or microwave for 15 seconds.

Assemble the wraps by placing the chicken mixture down the center of each warm wrap, top with cheese blend and parsley, then fold and roll tightly.

Toast the filled 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 serve immediately.