In a small bowl, combine chili powder, cumin, smoked paprika, salt, and pepper. Rub seasoning over the chicken breasts.

1. Heat olive oil in a skillet over medium heat. Cook chicken for 5-7 minutes per side, until cooked through and no longer pink inside. Let rest, then slice thinly.
2. In a bowl, mix Greek yogurt, lime juice, chili powder, garlic powder, and salt to make the southwest sauce.
3. Warm tortillas in a dry skillet or microwave until pliable.
4. Assemble wraps by layering chicken, black beans, corn, lettuce, tomatoes, red onion, cheese, and cilantro on each tortilla.
5. Drizzle with southwest sauce, then roll up tightly. Cut in half and serve.