Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.

In a medium bowl, combine the shredded chicken, cheese, cumin, chili powder, garlic powder, and salt.

Wrap tortillas in a damp paper towel and microwave for 30-45 seconds until soft and pliable.

Place 2 tablespoons of the chicken mixture onto the center of each tortilla.

Roll each tortilla tightly and place seam-side down on the prepared baking sheet.

Lightly spray the tops of the rolled tortillas with cooking oil spray.

Bake for 15-20 minutes or until the edges are golden brown and the shells are crunchy.

Allow to cool for 5 minutes before serving.