Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add sliced chicken breast, season with Mediterranean herb blend, smokey paprika, sea salt, and cracked black pepper. Sauté for 5-6 minutes until the chicken is golden brown and cooked through.

In the same skillet, add another drizzle of olive oil if needed, and toss in the sliced sweet onion and red bell pepper. Sauté for about 3-4 minutes until softened. Add fresh spinach leaves and continue cooking for an additional 1-2 minutes until wilted.

In a mixing bowl, combine 1 cup of shredded mozzarella, ½ cup of sharp cheddar, 2 tablespoons of cream cheese, and 2 tablespoons of sour cream. Stir in freshly chopped chives until well incorporated.

Brush large flour tortillas with melted butter mixed with roasted garlic powder. Warm the tortillas in the microwave for 20-30 seconds or in the skillet for about a minute on each side.

On each tortilla, layer a portion of the cooked chicken, sautéed vegetables, and cheese mixture. Roll tightly, folding in the sides to create the wrap.

Place the assembled wraps seam-side down in the skillet over medium heat. Cook for 3-4 minutes until golden and crispy. Flip and toast the other side for an additional 3-4 minutes.

Remove wraps from skillet and let cool for a minute before slicing in half. Serve warm with fresh salsa or guacamole.