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

Lay out the tortillas and evenly distribute the chicken filling in the center of each tortilla. Top with spinach leaves and diced tomatoes. Add chopped parsley if desired.

Fold in the sides of each tortilla and roll from the bottom to the top tightly. Place the rolled wraps seam-side down.

In a skillet, heat enough olive oil to coat the bottom over medium heat until shimmering.

Place the seam-side down wraps in the hot skillet. Cook for 3 to 4 minutes until golden-brown. Flip and cook for an additional 3 to 4 minutes.

Once browned, remove from skillet and let cool for a minute. Slice each wrap in half and serve warm.