Begin by heating a large skillet over medium heat. Add the ground beef to the skillet and cook for about 5-7 minutes, breaking it apart with a spatula until browned and cooked through. Drain any excess fat if necessary.

Once the beef is browned, add the chopped onion and minced garlic into the skillet. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.

Sprinkle in the paprika, chili powder (if using), ground cumin, salt, and black pepper. Stir everything together and cook for another minute.

Pour in the tomato sauce or crushed tomatoes and stir well to combine. Allow the mixture to simmer for about 5-7 minutes over medium-low heat.

In a separate bowl, combine the softened cream cheese and mayonnaise. Stir in half of the mozzarella and cheddar cheese along with the chopped parsley.

Lay a large tortilla flat on a clean surface. Spread a layer of the cheese mixture in the center, followed by a scoop of the beef filling. Sprinkle additional cheese on top and roll it tightly.

Heat a skillet over medium heat and melt a bit of butter to coat the bottom. Place the stuffed wraps seam-side down into the skillet, toasting them for about 1-2 minutes on each side.

Preheat your oven to 375°F (190°C). Arrange the toasted wraps in a baking dish, and sprinkle any remaining cheese over the top. Bake for 10-12 minutes until the cheese is bubbly and melted.

Once baked, remove the wraps from the oven and let them cool slightly. Garnish with additional chopped parsley and serve warm with your favorite dipping sauces.