Preheat your oven to 375°F (190°C).

Rinse and pat dry chicken. Slice the chicken breasts into 1-inch strips for even cooking.

In a large bowl, mix minced garlic, olive oil, paprika, onion powder, oregano, salt, and pepper to marinate the chicken. Combine well, then add in chicken strips and marinate for 15-20 minutes.

Heat a skillet over medium-high heat and sauté the marinated chicken strips in batches for 5-7 minutes or until cooked through.

If using spinach, sauté it in the same pan for 1-2 minutes until wilted.

Lay out tortillas on a clean surface and distribute 1/4 of the cooked chicken onto each tortilla. Top with mozzarella, cheddar, and spinach if used.

Fold the edges of each tortilla and roll burrito-style.

In a clean skillet, place each wrap seam-side down over medium heat and cook for 3-4 minutes per side until golden brown and crispy.

Let them rest for a minute, slice the wraps in half, and serve with sour cream and cilantro on top.