In a large mixing bowl, combine the shredded cooked chicken, mozzarella cheese, cream cheese, mayonnaise, minced garlic, Italian seasoning, salt, and black pepper. Mix until well incorporated.

Lay out the flour tortillas and spoon a portion of the creamy filling into the center, leaving space at the edges.

Layer the fresh spinach leaves, diced tomatoes, and sliced green onions on top of the filling.

Carefully fold in the sides of each tortilla and roll from the bottom up to form a tight wrap.

Heat a non-stick skillet over medium heat and place the wraps seam-side down. Cook for 2-3 minutes until golden brown.

Flip the wraps and cook for another 2-3 minutes until both sides are browned. Slice in half and serve warm.