In a medium bowl, mix together chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cut boneless, skinless chicken breasts into strips and coat them evenly with the spice mixture.

Heat a skillet over medium-high heat and add olive oil until it shimmers, about 2-3 minutes. Add the seasoned chicken strips and sauté for 5-7 minutes until golden brown.

In a bowl, whisk together Greek yogurt, mayonnaise, fresh lime juice, honey, and chipotle powder to create the creamy Southwest sauce.

Warm your tortillas in the skillet for about 30 seconds on each side, or microwave wrapped in a damp towel for 30 seconds.

Spread 1-2 tablespoons of the creamy Southwest sauce along the center of each tortilla. Layer in the romaine lettuce, sliced chicken, corn, drained black beans, halved cherry tomatoes, thinly sliced red onion, avocado, and fresh cilantro.

Carefully fold the sides of the tortilla over the filling and roll it tightly from the bottom. Cut the wraps in half diagonally and serve.