Cut chicken breasts into thin, even strips about 1/2-inch thick. If you have uneven pieces, pound the thicker areas slightly for consistent cooking. In a mixing bowl, combine garlic powder, paprika, salt, and black pepper. Add chicken strips to the bowl and toss until completely coated with the seasoning blend.

Preheat air fryer to 375°F for 3-5 minutes. Spray the air fryer basket with cooking spray and arrange seasoned chicken strips in a single layer, ensuring proper air circulation between pieces.

Cook chicken for 8 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F. The chicken should have a light golden color with no pink remaining inside. Remove from air fryer and set aside.

On each tortilla, place a layer of fresh spinach leaves. Add a generous amount of shredded mozzarella cheese on top of the spinach, then place cooked chicken strips on top of the cheese.

Roll each tortilla tightly by first folding in the left and right sides about 2 inches, then rolling from the bottom to the top to enclose the filling completely. If tortillas crack, warm them for 10-15 seconds in the microwave wrapped in a damp paper towel. Spray the outside of each wrap lightly with olive oil spray.

Place wraps seam-side down in the air fryer basket and cook at 375°F for 2-3 minutes until tortillas are crispy and golden. You'll know they're ready when the edges look lightly toasted and you can see the cheese beginning to ooze slightly at the seams.

Remove wraps from air fryer and let cool for 1 minute before slicing each wrap in half diagonally. Serve with ranch dressing if desired.