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

Dredge each chicken breast in the breadcrumb mixture, pressing to coat the chicken evenly.

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

Chop the chicken into bite-sized pieces after allowing it to rest briefly.

Lay a tortilla flat and add chopped chicken and shredded cheese, adding any additional toppings you like.

Fold in the sides of the tortilla and roll from the bottom up to form the burrito.

Melt butter in the skillet and toast the burritos seam-side down for 2-3 minutes per side.

Slice the burritos in half, garnish with parsley, and serve hot.