In a large mixing bowl, combine the shredded chicken, Greek yogurt, salsa verde, cumin, chili powder, and garlic powder until the chicken is thoroughly coated.

Gently fold in the rinsed black beans and thawed corn kernels to ensure even distribution.

Lay the four tortillas flat on a clean preparation surface.

Divide the chicken and vegetable mixture into four equal portions and spread down the center of each tortilla.

Top the filling with equal amounts of shredded cheese and romaine lettuce.

Fold the left and right sides of each tortilla toward the center, then roll tightly from the bottom to the top to form a secure wrap.

Slice each roll-up diagonally and serve immediately, or wrap tightly in foil for refrigerated meal prep.