Slice the chicken breast into thin, even strips and season them thoroughly with the garlic powder, onion powder, sea salt, and black pepper.
Heat the olive oil in a medium skillet over medium-high heat.
Add the chicken strips to the skillet and cook for 5-7 minutes, turning occasionally, until they are golden brown and cooked through.
While the chicken cooks, warm the flour tortilla in a dry pan or for 15 seconds in the microwave until soft and pliable.
Spread the cottage cheese evenly across the center of the warmed tortilla and sprinkle with the dried parsley.
Layer the hot chicken strips directly onto the cottage cheese.
Fold the left and right sides of the tortilla inward, then roll from the bottom up to create a tight wrap.
Optional: Place the assembled wrap back into the skillet for 30 seconds per side to lightly toast the exterior.