In a large skillet over medium heat, brown the ground beef for about 5-7 minutes until fully cooked. Drain excess fat, leaving some for flavor.

Add finely chopped onion and minced garlic to the skillet, sautéing for 2-3 minutes until softened.

Sprinkle in paprika, ground cumin, chili powder, salt, and black pepper. Stir and add tomato sauce; simmer for 5-7 minutes.

In a mixing bowl, combine softened cream cheese and mayonnaise. Mix in half of the mozzarella and cheddar cheeses with chopped parsley.

Lay out a flour tortilla and spread the cheese mixture, topping with seasoned beef filling and extra cheese before folding.

Preheat a skillet over medium heat, brush with butter, and toast the wraps for 1-2 minutes per side until golden.

Preheat the oven to 375°F (190°C). Transfer wraps to a baking dish, top with remaining cheese, and bake for 10-12 minutes.

Once baked, remove from oven, garnish with parsley, and serve with your favorite dipping sauces.