Using a vegetable peeler or mandoline, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick.

Lay the strips on a clean kitchen towel and sprinkle with salt. Let them sit for 15 minutes to draw out excess moisture.

Preheat your oven to 400°F.

After 15 minutes, pat the zucchini strips dry with another towel to remove excess moisture.

In a large bowl, combine olive oil, garlic powder, onion powder, Italian seasoning, and black pepper. Toss the zucchini strips in the mixture until evenly coated.

Arrange the zucchini strips on a baking sheet lined with parchment paper in a single layer.

Bake for 10-12 minutes, or until they are slightly crispy and golden. Remove from the oven and let cool for a few minutes.

Once cooled, layer shredded mozzarella cheese, cooked chicken, diced bell peppers, diced red onion, and chopped spinach on half of each zucchini strip.

Fold the other half over to create a wrap. If desired, return to the oven for an additional 5 minutes to melt the cheese.

Serve warm with marinara sauce on the side for dipping.