In a bowl, mix shredded chicken with marinara sauce.
Lay a tortilla flat and spread the chicken mixture evenly over half.
Sprinkle mozzarella cheese on top of the chicken mixture.
Fold the tortilla in half to form a semicircle.
Heat olive oil in a skillet over medium heat.
Cook each quesadilla for 2-3 minutes per side or until golden and crispy.
In a small bowl, mix Greek yogurt, parsley, garlic powder, salt, and pepper to create the dip.
Serve the quesadillas warm with the Greek yogurt dip.