Preheat your oven to 375°F (190°C).

In a medium bowl, whisk together olive oil, minced garlic, salt, black pepper, paprika, dried oregano, and onion powder.

Using a meat mallet, pound the chicken breasts to uniform thickness of about ½ inch.

Place the pounded chicken in the marinade, ensuring it's fully coated. Cover and marinate for at least 20 minutes.

Heat a skillet over medium heat and add the marinated chicken. Sear for about 7-8 minutes per side until cooked through.

Lay your flour tortillas flat, layer slices of cooked chicken, then sprinkle mozzarella and parmesan cheese on top.

Top with fresh baby spinach leaves and halved cherry tomatoes.

Tightly roll the tortillas and secure with toothpicks if needed.

Arrange rolled wraps seam-side down on a baking tray and bake for about 10 minutes until cheese is melted and tortillas are golden.

Remove from oven and sprinkle with chopped fresh parsley. Serve warm with sour cream or Greek yogurt.