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Dice the chicken, red onion and red bell pepper into small chunks. Finely slice the garlic.
Add some olive oil into a pan over medium heat, cook the red onion and red bell pepper for 5 minutes. Then add the chicken and cook for 5 minutes.
Add the garlic, oregano, basil, salt, black pepper and tomato paste. Cook for 30 seconds.
Add the spinach and sweetcorn, cook for 3 minutes. Then add the cream cheese and simmer for 3 minutes.
Divide the mixture into 5 equal portions, place onto your tortillas and wrap them up tightly. You can eat it how it is or toast the wrap in a pan, airfryer or oven if you prefer.
Wrap the other wraps in foil and store in the fridge or freezer for later.