Season and Cook the Chicken: In a medium bowl, toss the diced chicken with the onion powder, smoked paprika, oregano, a generous pinch of salt, and plenty of black pepper. Heat the olive oil in a large frying pan over a medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until it's golden brown and cooked through. It’s important that the chicken is cooked properly; you can check by ensuring there is no pink meat inside.

Add the Aromatics: Turn the heat down to medium. Add the minced garlic to the pan with the chicken and cook for another minute until it becomes fragrant. Be careful not to let the garlic burn, as it will turn bitter.

Create the Creamy Filling: Add the cream cheese to the pan, stirring it into the chicken until it melts and creates a creamy sauce that coats every piece. This should take about 2-3 minutes.

Wilt the Spinach: Add the fresh spinach to the pan. Continue to stir until the spinach has wilted down into the chicken mixture. This adds a lovely bit of colour and some extra nutrients. Remove the pan from the heat and stir in the fresh parsley.

Assemble the Wraps: Lay a tortilla flat on a clean work surface. Spoon a quarter of the cheesy chicken mixture onto the centre of the tortilla, leaving a border of about 5cm around the edges. Sprinkle a quarter of the grated cheddar and mozzarella over the filling.

Fold and Seal: To fold the wrap, first fold in the left and right sides over the filling. Then, take the bottom edge (the one closest to you) and fold it up and over the filling, tucking it in tightly. Continue to roll it forward to form a neat, sealed parcel. Repeat this process with the remaining tortillas and filling.

Pan-Fry for a Golden Finish: Gently wipe out your frying pan and place it back over a medium heat. You don't need to add any more oil. Carefully place the wraps in the pan, seam-side down. Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy, and the cheese inside is completely melted and gooey. You can press down gently with a spatula to help it brown evenly.

Serve Immediately: Once golden on both sides, remove the wraps from the pan. I like to slice them in half on a diagonal to show off that beautiful, cheesy filling. Serve them while they're hot and at their most delicious.