Prepare the chicken by cooking it until tender and shredding it into bite-sized pieces.

In a large mixing bowl, combine the shredded chicken with mozzarella cheese, cream cheese, sour cream, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined and creamy.

Lay out the large flour tortillas and spread an equal amount of the chicken mixture onto each tortilla, leaving about an inch of space around the edges. Add fresh spinach leaves, diced tomatoes, and sliced green onions on top.

Heat olive oil in a large skillet over medium heat. Place the wraps seam-side down in the skillet and cook for about 3-4 minutes on each side until golden brown and crispy. Let them cool for a minute before slicing in half.