Spray a large skillet with olive oil and heat to medium. Add garlic and cook for 30 seconds. Add spinach and cook until wilted. Transfer to a colander and gently squeeze out excess liquid and transfer to a medium bowl. Sprinkle with salt and pepper.
Add the cheeses and sun dried tomatoes to the spinach and toss. Spread mixture evenly among 2 tortillas and top with the remaining 2. Wipe the skillet out, re-spray with olive oil and heat to medium. Cook until golden brown, about 7 minutes. Flip and cook until brown. Allow to cool for 5 minutes and cut into wedges and serve warm.