1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Trim any excess fat from the chicken breasts and slice them into thin cutlets.
3. In a bowl, combine Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. Mix well.
4. Prepare a dredging station: place flour in one bowl, beaten eggs in another, and the Parmesan breadcrumb mixture in a third.
5. Coat each chicken cutlet in flour, then dip in the beaten eggs, and finally press into the breadcrumb mixture, ensuring an even coating.
6. Heat olive oil in a skillet over medium heat. Add the chicken and cook for 3-4 minutes on each side until golden brown. Transfer to the prepared baking sheet.
7. Bake in the preheated oven for 15-20 minutes until the chicken is cooked through and crispy.
8. Meanwhile, warm the Alfredo sauce over low heat until smooth and heated through.
9. Once the chicken is done, assemble the wraps by spreading a generous amount of Alfredo sauce on each tortilla. Place a chicken cutlet on top and sprinkle with chopped parsley.
10. Roll up the tortillas, folding in the sides as you go, and slice in half to serve.

And there you have it! A meal that embodies the heart of home cooking—simple, satisfying, and made with love.