Prepare the Chicken:
Season the chicken strips with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sauté the chicken for 5-7 minutes until cooked through and lightly browned. Remove chicken from the skillet and set aside.

Make the Garlic Cream Sauce:
Lower the heat to medium and add minced garlic to the skillet. Sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring continuously, and let it simmer for 2-3 minutes until slightly thickened. Stir in the grated mozzarella and Parmesan cheeses until the sauce becomes smooth and creamy.

Combine Chicken & Veggies:
Return the cooked chicken to the skillet. Add fresh spinach and halved cherry tomatoes. Cook for an additional 2 minutes until the spinach wilts and the tomatoes are warmed through.

Assemble the Wraps:
Warm the whole wheat tortillas in a dry pan or microwave. Spoon a generous amount of the cheesy garlic chicken mixture onto the center of each tortilla. Garnish with torn basil leaves and a sprinkle of red pepper flakes if desired.

Wrap & Serve:
Fold the sides of the tortilla and roll tightly to enclose the filling. For an extra melty finish, place the wraps back in the skillet for 1-2 minutes on each side until slightly crisp. Serve warm.