In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add chicken strips, season, and sauté for 6-7 minutes until golden brown.

In the same skillet, add more olive oil if needed, toss in diced sweet onion and red bell pepper, and cook for 4-5 minutes. Stir in fresh spinach and cook until wilted, about 1-2 minutes.

In a mixing bowl, combine mozzarella cheese, sharp cheddar, cream cheese, and sour cream. Mix until smooth and creamy.

In a small bowl, mix melted butter and roasted garlic powder. Brush on both sides of flour tortillas, then preheat a skillet over medium heat.

Lay out tortillas, add cooked chicken, sautéed vegetables, and cheesy mixture. Roll tightly and prepare for toasting.

Lightly coat skillet with olive oil cooking spray. Toast wraps seam-side down for 3-4 minutes per side until golden and crispy. Remove and serve.