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

Take your tortillas and divide the filling evenly among them. Top the filling with a handful of fresh spinach leaves and diced tomatoes, and sprinkle with parsley if desired.

Roll each tortilla tightly, ensuring that the filling is securely wrapped inside.

Heat a drizzle of olive oil in a skillet over medium heat. Place the wraps seam-side down in the skillet and cook for about 3-4 minutes per side, or until they are golden brown and crispy.

Once done, slice the wraps in half at an angle and serve them warm.