Pat the chicken cutlets dry, then rub both sides evenly with garlic powder, onion powder, smoked paprika, black pepper, salt, oregano, basil, and dried parsley. Heat 10 g butter and a drizzle of olive oil in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes per side, until golden and just cooked through. Transfer to an airtight container to rest while you make the sauce.

In the same skillet, add 1 tbsp butter and a drizzle of olive oil. Sauté the chopped onion until soft and translucent, about 3 minutes. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and milk, stirring to combine. Bring to a gentle simmer, then stir in the Parmesan, mozzarella, onion powder, black pepper, salt, oregano, basil, and dried parsley. Simmer for 3–5 minutes, stirring occasionally, until the sauce thickens slightly. Adjust consistency with more milk (if too thick) or more cheese (if too thin). Set aside half the sauce for dipping.

Fry the potatoes or frozen fries according to package instructions until golden and crisp. Immediately transfer to a bowl and toss with garlic powder, onion powder, smoked paprika, black pepper, salt, oregano, and basil. Keep warm.

Lay out the tortillas. Spread a generous spoonful of Alfredo sauce down the center of each. Top with sliced chicken strips, a handful of shredded mozzarella, and a portion of seasoned fries. Sprinkle with grated Parmesan. Fold the bottom edge up over the filling, then fold in the sides tightly, and roll up firmly.

Heat a clean skillet over medium-low heat with a little butter or olive oil. Place the wraps seam-side down and toast for 2–3 minutes per side, until golden and crisp. Press gently with a spatula to help seal.

Slice each wrap in half diagonally. Serve immediately with the remaining Alfredo sauce for dipping and a side of seasoned fries. Garnish with fresh parsley if desired.