Preheat your skillet or grill pan over medium heat for about 5 minutes.

In a mixing bowl, combine shredded cooked chicken, mozzarella, cheddar, softened cream cheese, minced garlic, minced parsley, salt, and pepper. Mix until creamy and well incorporated.

Lay out your low-carb tortillas. Divide the chicken mixture evenly among the tortillas, about 1/3 cup per wrap. Roll each tightly.

Place the wraps seam side down in the skillet. Cook for 2-3 minutes on each side or until golden brown and cheese melts.

Remove from skillet, slice in half, and serve warm garnished with parsley.