Preparing the Chicken:

1. In a medium bowl, combine 2 tablespoons olive oil, minced garlic, oregano, paprika, cumin, salt, and black pepper.
2. Add the chicken strips to the marinade and toss until evenly coated. Allow to marinate for at least 15 minutes (or up to 4 hours in the refrigerator for more flavor).
3. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
4. Add the marinated chicken strips to the hot skillet, being careful not to overcrowd (cook in batches if necessary).
5. Cook for 4-5 minutes on each side until the chicken is golden brown and completely cooked through (internal temperature of 165°F/74°C).
6. Remove from heat, sprinkle with lemon juice, and cover to keep warm.

Optional Garlic Spread:

1. In a small bowl, mix the softened butter or mayonnaise with the minced garlic, chopped parsley, and a pinch of salt until well combined.

Assembling the Wraps:

1. If using the garlic spread, warm the tortillas slightly in a dry skillet or microwave for 10-15 seconds to make them more pliable.
2. Spread a thin layer of the garlic butter or mayonnaise on each tortilla (if using).
3. Distribute the cooked chicken strips evenly among the tortillas, placing them in the center of each wrap.
4. Sprinkle each with shredded cheese, and add the sliced bell peppers, spinach leaves, and red onion.
5. Top with a dollop of sour cream or Greek yogurt if desired, and sprinkle with chopped parsley or cilantro.
6. Fold in the sides of each tortilla, then roll tightly from the bottom up to enclose the filling.