Heat a large skillet over medium-high heat and add a drizzle of extra virgin olive oil. Season the sliced chicken breast with salt, cracked black pepper, Mediterranean herb blend, and a sprinkle of smoky paprika. Sauté for about 5-6 minutes until golden brown and cooked through.

In the same skillet, add a bit more olive oil if needed, then add the sweet onion, red bell pepper, and spinach. Cook over medium heat for 3-4 minutes until the onions are translucent and the spinach is wilted.

In a large mixing bowl, combine the mozzarella, cheddar, cream cheese, sour cream, and chives. Mix well until everything is thoroughly combined and creamy.

Brush each tortilla lightly with melted butter and sprinkle with roasted garlic powder. Slightly warm the tortillas for better flexibility.

Place a generous scoop of the cheesy chicken filling in the center of a tortilla, add vegetables, and roll tightly, tucking in the sides.

Return the skillet to medium heat, spray with olive oil, and toast the wraps seam-side down for 2-3 minutes until golden. Flip and toast the other side.

Once toasted, let them cool for a minute before slicing in half. Serve warm with salsa or a fresh green salad.