In a small mixing bowl, combine the Greek yogurt, lime juice, chili powder, and cumin to create the dressing base.

Warm the tortillas in a dry skillet over medium heat for 30 seconds per side to increase pliability.

Place tortillas on a flat work surface and spread 2 tablespoons of the yogurt dressing across the center of each.

Layer equal portions of the sliced grilled chicken, black beans, corn, red onion, and shredded cheese onto the dressing.

Top each assembly with a portion of shredded romaine lettuce.

Fold the left and right edges of the tortilla inward by 1 inch, then roll tightly from the bottom to the top to seal the wrap.

Secure with parchment paper or foil if storing for meal prep, or slice diagonally to serve immediately.