Preheat oven to 375°F (190°C).

Rinse and pat dry chicken. Slice into 1-inch strips.

In a bowl, mix garlic, olive oil, paprika, onion powder, oregano, salt, and pepper. Add chicken and marinate for 15–20 minutes.

Heat a skillet over medium-high with a little olive oil. Sauté chicken in batches for 5–7 minutes until fully cooked. Internal temp should reach 165°F (75°C).

Optional: Sauté spinach in the same pan for 1–2 minutes until wilted.

Lay out tortillas. Add 1/4 of the chicken to each, top with mozzarella, cheddar, and spinach if using.

Fold and roll wraps burrito-style.

In a clean skillet, cook wraps seam-side down on medium heat for 3–4 minutes per side until golden and crispy.

Let rest a minute, then slice and serve with sour cream and cilantro.