Heat a large skillet over medium-high heat and add a drizzle of extra virgin olive oil. Season the chicken breast with sea salt, cracked black pepper, and the Mediterranean herb blend. Sear the chicken for about 5-6 minutes on each side, or until golden brown and fully cooked through, reaching an internal temperature of 165°F. Remove from skillet and let rest while you prepare the vegetables.

In the same skillet, add a bit more olive oil if needed, then toss in the sweet onion and red bell pepper. Sauté for about 4-5 minutes, stirring frequently, until vegetables are soft and slightly caramelized. Add the fresh spinach leaves and cook for another 1-2 minutes until wilted. Remove the vegetable mixture from the skillet and set aside.

In a mixing bowl, combine shredded mozzarella, sharp cheddar, cream cheese, sour cream, and fresh chives. Stir until all ingredients are well incorporated into a creamy cheese blend.

Lightly brush each flour tortilla with melted butter on one side and sprinkle with roasted garlic powder. Preheat your skillet over medium heat, preparing it for the assembled wraps.

Place a tortilla on a clean surface and fill it with a portion of the cooked chicken, sautéed vegetables, and a generous spoonful of the cheese mixture. Roll each tortilla tightly, ensuring the filling is well secured inside.

Carefully place the assembled wraps seam-side down in the preheated skillet. Toast each wrap for about 3-4 minutes until golden brown and crispy on one side. Flip the wraps and continue to toast for another 3-4 minutes until both sides are evenly browned and crispy, ensuring the cheese melts within.

Once your Cheesy Garlic Chicken Wraps are toasted to perfection, remove them from the skillet and let cool slightly. Cut each wrap diagonally for an appealing presentation. Serve warm with your favorite dipping sauce, like fresh guacamole or sour cream.