Preheat oven to 375°F.

Rinse chicken breasts and pat dry. Slice into thin, 1-inch-wide strips.

In a bowl, mix garlic, olive oil, paprika, onion powder, oregano, salt, and pepper. Add chicken and coat evenly. Let marinate for 15–20 minutes (longer if preferred).

Heat a large skillet over medium-high heat. Add a little olive oil, then cook chicken strips in batches for 5–7 minutes until golden and cooked through (165°F internal temperature).

Remove chicken from skillet. If using spinach, sauté it in the same pan for 1–2 minutes until wilted.

Lay tortillas flat. Divide chicken among them. Top with mozzarella, cheddar, and optional spinach.

Fold sides of each tortilla inward, then roll up tightly from the bottom.

Clean skillet and return to medium heat. Place wraps seam-side down and cook 3–4 minutes per side until golden brown and crispy.

Let wraps cool briefly, then slice in half.

Serve with sour cream and garnish with chopped cilantro.