Season chicken with salt, black pepper, garlic powder, onion powder, paprika, cumin, lemon juice, and oil. Mix well.
Heat 2 tbsp oil in a skillet over medium-high heat. Cook chicken until fully cooked and lightly golden. Add diced onion and bell pepper and sauté for 2–3 minutes until softened. Set aside.
For the sauce, melt butter over medium-low heat. Add garlic and sauté for 30 seconds. Add heavy cream, cream cheese, salt, black pepper, garlic powder, and red chili flakes. Whisk until smooth and simmer until slightly thickened.
Lower the heat and stir in Parmesan until melted and smooth. Turn off the heat and add parsley.
Reserve half the sauce for dipping and mix the remaining half with the chicken. Let cool slightly.
Add a few spoonfuls of filling to each tortilla and sprinkle with mozzarella. Fold in the sides and roll tightly.
Lightly oil a skillet over medium to medium-low heat. Place rolls seam-side down and cook, turning until golden and crispy on all sides. Add more oil as needed. Avoid high heat so the tortilla doesn’t brown before the cheese melts.
Sprinkle with fresh parsley and Parmesan and serve immediately with the reserved garlic Parmesan dipping sauce.
Cook it hands-free.
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