Cut the chicken breasts into thin strips, about ½-inch thick. In a mixing bowl, combine garlic powder, paprika, salt, and black pepper. Add the chicken strips and toss until every piece is evenly coated with the seasoning blend.

Preheat your air fryer to 375°F for 3 to 5 minutes. Spray the basket with cooking spray to prevent sticking. Arrange the seasoned chicken strips in a single layer without overlapping. Cook for 8 minutes, flipping halfway through at the 4-minute mark, until the chicken turns golden brown and reaches an internal temperature of 165°F.

Remove the cooked chicken from the air fryer and let it rest for 2 minutes while you prepare the tortillas. On each tortilla, layer fresh spinach leaves first, followed by ¼ cup shredded mozzarella, then top with the warm chicken strips. Keep the filling centered to make rolling easier.

Roll each tortilla tightly like a burrito, folding in the sides as you go to seal the filling completely. Spray the outside of each wrap lightly with olive oil spray for maximum crispiness. Place the wraps seam-side down in the air fryer basket.

Air fry the assembled wraps at 375°F for 2 to 3 minutes, until the tortillas turn golden and crispy. Watch closely to avoid overcooking, which makes tortillas too hard. Remove from the air fryer and let cool for 1 to 2 minutes before slicing in half diagonally. Serve warm with ranch dressing on the side.