In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Season 1 pound of chicken breast with sea salt and black pepper, then add it to the pan. Cook for about 5–7 minutes on each side until golden brown and cooked through. Once done, remove the chicken and let it rest.

In the same skillet, add sweet onion and red bell pepper, and sauté over medium heat for about 3–4 minutes until softened. Stir in 2 cups of fresh spinach, cooking until wilted, which should take another minute.

In a mixing bowl, combine 1 cup each of shredded mozzarella and cheddar cheese, along with 4 ounces of cream cheese and 1/4 cup of sour cream. Add finely chopped fresh chives, a sprinkle of Mediterranean herb blend, and chili flakes for a kick. Stir until well combined.

Mix 2 tablespoons of melted butter with 1 teaspoon of roasted garlic powder in a small bowl. Brush both sides of 4 flour tortillas with this garlic-butter mixture.

Lay the garlic-coated tortillas flat, then evenly distribute the sliced chicken and sautéed vegetable mixture across the center. Spoon the cheese filling on top. Carefully roll the tortillas tightly around the filling.

Return the skillet to medium heat and place the seam-side down wraps in the skillet. Cook for about 3–4 minutes until the bottom is golden brown and crispy. Flip the wraps and toast the other side for another 3–4 minutes.