Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the diced chicken in an even layer. Cook for 5 to 6 minutes, stirring occasionally, until golden on the outside and cooked through. Avoid crowding the pan — work in batches if needed.

Stir in the minced garlic and Italian herbs. Cook for about 2 minutes, stirring constantly, until the garlic is fragrant and just starting to turn golden. Keep the heat at medium to avoid burning the garlic.

Add the diced bell peppers to the pan. Cook for 3 to 5 minutes, stirring a few times, until slightly softened but still with some bite. Season with salt and black pepper to taste.

Lay the flour tortillas flat on a clean surface. Spoon the chicken mixture evenly down the center of each one. Top with a generous handful of shredded cheese and a bit of fresh spinach or lettuce.

Fold in both sides of each tortilla over the filling, then roll tightly from one end to the other. Place seam-side down on a plate and let rest for 30 seconds.

Heat a clean skillet over medium heat. Place each wrap seam-side down in the pan and cook for 2 to 3 minutes per side until the tortilla is golden brown and the cheese inside is fully melted. Serve immediately.