In a large mixing 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. Evenly distribute the chicken mixture onto the center of each tortilla.
Top the chicken mixture with fresh spinach leaves, diced tomatoes, and chopped parsley if using.
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 about 3-4 minutes until golden brown. Flip and cook the other side for another 3-4 minutes.
Remove from the skillet and let cool for a minute before slicing in half. Serve warm.
