Step 1: Season the cubed chicken breasts generously with salt and black pepper.
Step 2: Heat olive oil in a large skillet or non-stick pan over medium-high heat. Add the chicken in a single layer (cook in batches if necessary to avoid overcrowding) and cook for 3-5 minutes per side, until golden brown and cooked through. Remove chicken from the pan and set aside.
Step 3: Reduce heat to medium, add butter to the same skillet, and let it melt. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Step 4: Pour in the chicken broth and heavy cream, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and cook for 2-3 minutes until it slightly thickens.
Step 5: Return the cooked chicken to the skillet, tossing to coat evenly with the creamy garlic sauce. Remove from heat.
Step 6: Warm the flour tortillas slightly in a dry skillet, microwave, or oven to make them more pliable.
Step 7: To assemble each wrap, spoon a generous amount of the cheesy garlic chicken mixture onto the center of a warm tortilla. Sprinkle with a mix of mozzarella and Parmesan cheese.
Step 8: Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a wrap. Repeat with the remaining chicken and tortillas.
Step 9: For an extra gooey and golden finish, you can lightly toast the assembled wraps in a dry skillet over medium heat for 1-2 minutes per side, until the tortilla is lightly browned and the cheese is gloriously melted and bubbling. Slice in half and serve immediately, garnished with fresh parsley or chives if desired.