In a large mixing bowl, combine the shredded chicken, black beans, corn, and taco seasoning.

In a separate small bowl, whisk together the Greek yogurt, salsa verde, and lime juice until smooth to create a high-protein binder.

Pour the yogurt mixture over the chicken mixture and stir until all components are evenly coated.

Lay the tortillas flat on a clean work surface and distribute the chicken filling evenly across the center of the four tortillas.

Top each portion with equal amounts of shredded cheese and chopped cilantro.

Fold the left and right edges of each tortilla toward the center, then roll tightly from the bottom to the top to seal.

Place the roll-ups seam-side down in a non-stick skillet over medium heat for 2 minutes per side until the exterior is golden and the cheese has melted.

Slice diagonally and serve immediately.