In a large mixing bowl, combine shredded chicken, mozzarella cheese, cream cheese, minced garlic, and chopped parsley. Mix thoroughly until creamy.

Season the mixture with salt and pepper to taste, mixing well after each addition.

Lay the tortillas flat and spoon an even amount of the chicken mixture onto the center, leaving space around the edges.

Roll each tortilla tightly, tucking in the sides as you go. Set them seam-side down.

Heat a non-stick skillet over medium heat with olive oil. Place wrapped tortillas seam-side down in the skillet.

Cook for 3-4 minutes until golden brown, then flip and cook an additional 3-4 minutes.

Remove from the skillet, let cool for a minute, then slice in half diagonally and serve warm.