Preheat a skillet or grill pan over medium heat and add olive oil.

While the skillet heats, warm your tortillas for 10-15 seconds in the microwave, covered with a damp paper towel to prevent cracking.

In a mixing bowl, combine the shredded chicken, mozzarella, cheddar, softened cream cheese, minced garlic, parsley, salt, and pepper. If you’re feeling green, toss in the spinach too. Mix thoroughly until the cream cheese coats everything evenly.

Divide the chicken mixture evenly among the four low-carb tortillas—about 1/2 cup in each.

Roll each tortilla tightly, tucking in the sides to form secure wraps.

Place the wraps seam-side down in the preheated skillet. Cook for 2-3 minutes per side without moving them, until golden brown and the cheese is slightly oozing.

Remove from skillet, slice each wrap in half diagonally, and serve hot. Garnish with extra parsley if desired.