Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the sliced chicken breasts with salt, pepper, garlic powder, and paprika. Add the chicken to the skillet in a single layer, cooking for 4–5 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.

Prepare the Alfredo sauce: In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it. Pour in the heavy cream, stirring to combine with the pan juices. Bring to a gentle simmer, then gradually whisk in the grated Parmesan cheese until the sauce is smooth, creamy, and slightly thickened. Add nutmeg if using, and season with extra salt and pepper to taste.

Assemble the wraps: Warm the tortillas slightly in a dry skillet or microwave for 10–15 seconds to make them pliable. Lay each tortilla flat and layer with fresh spinach leaves, sun-dried tomatoes (if using), cooked chicken slices, shredded mozzarella cheese, and a generous spoonful of Alfredo sauce.

Roll the wraps: Fold in the sides of the tortilla, then roll tightly from one end to the other to form a neat wrap. If desired, place the wrap seam-side down in a lightly heated skillet for 1–2 minutes per side to lightly toast and seal the wrap.

Serve: Slice each wrap in half diagonally and arrange on a serving plate. Drizzle any leftover Alfredo sauce over the top for extra creaminess. Serve warm, and enjoy your rich, comforting Chicken Alfredo Wrap!