In a shallow bowl, combine breadcrumbs, parmesan cheese, garlic powder, paprika, salt, and pepper. Mix well.

Dredge the chicken strips in the breadcrumb mixture, ensuring they are thoroughly coated.

Heat olive oil in a skillet over medium heat. Add chicken strips and cook for 3-4 minutes on each side until golden brown.

Transfer the cooked chicken to a plate to rest for a few minutes, then chop into bite-sized pieces.

Lay tortillas flat. Add cheese, chicken, and red pepper flakes. Fold in the sides, then roll tightly to form burritos.

Melt butter in a skillet over medium heat. Toast burritos seam-side down for 2-3 minutes on each side until golden.

Slice burritos in half, sprinkle with parsley, and serve hot.