Step 1: Prepare the Chicken Filling

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
2. Stir in the cooked chicken, garlic powder, paprika, salt, and black pepper. Toss to coat evenly and cook for 2–3 minutes until warmed through. Remove from heat and set aside.

Step 2: Make the Garlic Cheese Sauce

1. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Whisk in the flour, cooking for 1–2 minutes to form a roux. Slowly add the milk, whisking continuously to prevent lumps.
3. Bring the mixture to a gentle simmer and cook until slightly thickened, about 3–4 minutes.
4. Stir in the mozzarella, Parmesan, oregano, salt, and black pepper. Cook until the cheese is fully melted and the sauce is smooth. Remove from heat.

Step 3: Assemble the Wraps

1. Lay each tortilla flat on a clean surface. Spread a spoonful of the garlic cheese sauce across the center of the tortilla.
2. Add a layer of baby spinach or lettuce (if using), followed by the chicken mixture. Sprinkle shredded cheddar cheese on top.
3. Fold the sides of the tortilla inward, then roll tightly from the bottom to create a wrap.

Step 4: Toast the Wraps

1. Heat a large nonstick skillet or griddle over medium heat. Place the wraps seam-side down in the skillet.
2. Toast each side for 2–3 minutes until golden brown and the cheese inside is melted.

Step 5: Serve

1. Slice the wraps in half and garnish with chopped parsley or cilantro.
2. Serve warm with your favorite dipping sauces, such as ranch dressing, marinara, or garlic aioli.