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

Lay out the flour tortillas on a clean surface. Divide the chicken mixture evenly among the tortillas, placing it in the center of each.

Top the chicken mixture with fresh spinach leaves and diced tomatoes. If desired, sprinkle with chopped parsley for added flavor.

Fold in the sides of each tortilla and then roll it up tightly from the bottom to the top to form a wrap.

Heat a skillet over medium heat and add a drizzle of olive oil. Place the wraps seam-side down in the skillet and cook for 3-4 minutes until golden brown. Flip and cook for an additional 3-4 minutes on the other side.

Remove from the skillet and let cool for a minute before slicing in half. Serve warm.