Cut the pepperoni slices into narrow strips, and drop into a med-high preheated heat pan.
Once the pepperoni starts to crisp, add drained spinach and garlic powder. Saute for about a minute.
Place a flour tortilla on a flat bottom pan (med-high heat), add some cheddar, then top with about ΒΌ c. of spinach mixture. Place another tortilla on top.
Flip once the bottom tortilla in crisp.
Once the other side is also crisp, remove to cool for a couple minutes before slicing & serving.