In a large mixing bowl, combine the cooked chicken, shredded mozzarella cheese, cream cheese, sour cream, minced garlic, garlic powder, onion powder, salt, and black pepper. Mix until creamy.

Lay out the flour tortillas on a clean surface. Spoon equal portions of the creamy chicken filling into each tortilla.

Top with fresh spinach leaves and diced tomatoes. Add parsley if desired.

Fold in the sides of each tortilla and roll from the bottom to the top, tucking in the filling.

Heat a skillet over medium heat and add olive oil. Place wraps seam-side down and cook until golden brown for 3 to 4 minutes.

Flip each wrap to brown the other side for an additional 3 to 4 minutes.

Remove from skillet, let rest, and slice in half to serve. Enjoy warm!