Dice the chicken breasts into cubes and toss in the chili powder and garlic salt. Heat the olive oil in a skillet over medium heat and add the diced chicken. Cook for ~5-7 minutes, flipping halfway, or until they are completely cooked. Remove from heat and set aside.
Prepare the beans, corn, tomato, and romaine leaves.
Combine the jalapeno, Greek yogurt, dill, cilantro, garlic, lime juice, and salt in blender and blend until smooth.
Prepare the wraps by loading up the romaine leaves with some chicken, beans, corn, and tomatoes. Drizzle on the jalapeno sauce to taste.
Store the leftovers in separate containers in the fridge for 3-4 days, and enjoy when desired.
You can sub butter lettuce, Swiss chard, collard greens, or iceberg lettuce for the romaine.