In a medium mixing bowl, combine the diced chicken with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until the chicken is uniformly coated.

Heat a large non-stick skillet over medium-high heat. Add the seasoned chicken and sauté for 6-8 minutes, stirring occasionally, until the internal temperature reaches 165°F (74°C) and the edges are golden brown. Remove chicken from the pan and set aside.

In a small bowl, whisk together the mayonnaise, sour cream, minced garlic, and lemon juice to create the creamy garlic sauce base.

Briefly warm the tortillas in the microwave for 15-20 seconds to increase pliability and prevent tearing during assembly.

Lay each tortilla flat. Spread 1-2 tablespoons of the garlic sauce across the center of each tortilla.

Distribute the cooked chicken evenly among the four tortillas, placing it over the sauce layer.

Top the chicken with a generous portion of the shredded cheddar and mozzarella cheese blend.

Fold the left and right sides of each tortilla inward, then roll tightly from the bottom to create a secure wrap.

Clean the skillet and return to medium heat. Melt the butter in the pan.

Place the wraps seam-side down in the buttered skillet. Toast for 2-3 minutes per side until the tortilla is golden brown and crispy, and the cheese is fully melted.

Remove from heat, let rest for 1 minute, and slice diagonally to serve.