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. Blend until smooth and creamy.

Lay the flour tortillas flat, and divide the creamy chicken filling evenly among them, placing it in the center of each.

Top each filling with fresh spinach leaves and diced tomatoes, adding chopped fresh parsley if desired.

Fold in the sides of each tortilla, then roll from the bottom to create a snug wrap.

Preheat a skillet over medium heat with a drizzle of olive oil. Place the wraps seam-side down and cook for about 3-4 minutes until golden brown.

Flip the wraps and cook the other side for an additional 3-4 minutes until golden brown and crispy.