Preheat your oven to 375°F (190°C).

In a mixing bowl, combine diced cooked chicken, cream cheese, garlic powder, onion powder, and shredded cheese. Mix until well combined.

In a large skillet, heat olive oil over medium heat. Add fresh spinach and sauté for 2-3 minutes until wilted.

Lay low-carb tortillas on a flat surface. Spread chicken filling onto each tortilla, then add sautéed spinach and more shredded cheese on top.

Roll each tortilla tightly and brush the outside with olive oil.

Place wraps seam-side down in a greased baking dish and bake for 15-20 minutes until golden brown.

Allow to cool for a few minutes before slicing and serving with optional toppings.