Season & Grill Chicken: Pat chicken cutlets dry. Rub with olive oil, garlic powder, Italian seasoning, onion powder, smoked paprika, salt, and black pepper. Heat a grill pan or cast-iron skillet over medium-high heat. Grill chicken for 4 to 5 minutes per side until seared with golden char marks and internal temperature reaches 165°F (74°C). Rest on a cutting board for 3 minutes, then slice into thin bite-sized strips.

Mix Tuscan Cream Sauce: In a small bowl, whisk together the mayonnaise (or Greek yogurt), heavy cream, grated Parmesan, minced garlic, fresh lemon juice, and chopped basil until smooth and creamy. Season with a pinch of black pepper.

Assemble the Wraps: Warm each flour tortilla in the microwave for 15 seconds to make them pliable. Spread 2 generous tablespoons of the Tuscan cream sauce down the center of each tortilla. Layer with fresh baby spinach, sliced grilled chicken, julienned sun-dried tomatoes, and shredded mozzarella cheese.

Roll Tightly: Fold the sides of the tortilla inward over the filling, then roll tightly from the bottom up into a neat, secure wrap, burrito-style.

Toast & Melt to Crispy Perfection: Heat a cast-iron grill pan or skillet over medium heat and lightly brush with melted butter or oil. Place the wraps seam-side down first. Grill for 2 to 3 minutes per side, pressing down gently with tongs or a spatula, until the exterior is golden, crisp, and charred with grill marks, and the cheese inside has completely melted. Slice in half diagonally and serve immediately!