Preheat the oven to 350°F. Carefully slice the tops off the garlic bulbs to expose the cloves, drizzle them with olive oil, season with salt and pepper, and place them in a mini cocotte or wrap in foil; roast for approximately 30 minutes until soft and golden, then set aside to cool. Once cooled, squeeze the roasted cloves into a bowl and mash them into a paste. In a small pot or skillet, melt the butter over medium heat, then stir in the mashed roasted garlic. Pour in the heavy cream, incorporate the chicken powder, and add thyme and parsley if desired; allow the sauce to simmer gently for 4 to 5 minutes until it begins to thicken slightly. Season the sauce with salt and pepper to taste, then fold in the shredded chicken, ensuring it is thoroughly coated and warmed through. Lay a tortilla flat on a clean work surface, spoon the creamy chicken mixture into the center, and generously sprinkle the shredded cheeses over the top. Roll the tortilla tightly from the bottom upwards, ensuring the filling is enclosed securely. Heat a small amount of olive oil in a large frying pan over medium heat; place the wrap seam-side down and cook for 2 to 3 minutes on each side until the wrap is crisp and golden, and the cheese inside is beautifully melted. Remove from the skillet, slice in half if preferred, and serve piping hot.