In a large skillet over medium heat, add the ground beef, breaking it up as it cooks for about 5–7 minutes until browned and fully cooked. Drain any excess fat when finished.

Add chopped onion and minced garlic to the skillet. Sauté for about 2–3 minutes until the onion becomes soft and translucent.

Stir in paprika, chili powder (if using), and cumin, along with salt and pepper to taste. Pour in the tomato sauce and let the mixture simmer for 5–7 minutes until it thickens slightly.

In a separate bowl, combine softened cream cheese and mayonnaise until smooth. Gently fold in half of the mozzarella and cheddar cheeses along with the chopped parsley.

Take a flour tortilla and spread a generous amount of the cheese mixture over it. Spoon some of the beef mixture onto the tortilla and sprinkle with additional cheese before folding it into a wrap.

Heat a skillet or griddle over medium heat and brush it with butter. Place the wraps seam-side down and toast for 1–2 minutes until golden brown and crispy.

Preheat your oven to 375°F (190°C). Place the toasted wraps in a baking dish and sprinkle the remaining cheese on top. Bake for 10–12 minutes until the cheese is bubbly and golden.

Remove the wraps from the oven and garnish with fresh parsley. Serve immediately with sour cream and salsa on the side.