In a bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper to create a marinade. Add the chicken breasts, making sure they are well-coated. Cover and refrigerate for at least 30 minutes.

While the chicken marinates, chop the tomatoes, shred the lettuce, and drain the black beans if using canned. If using frozen corn, thaw it beforehand.

Preheat your grill or stovetop grill pan over medium-high heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side or until fully cooked and golden brown. The internal temperature should reach 165°F.

After grilling, let the chicken rest for a few minutes before slicing it into thin strips or bite-sized pieces.

Lay a flour tortilla flat. Place a handful of shredded lettuce in the center. Add sliced chicken, diced tomatoes, corn, black beans, and shredded cheese. Drizzle with salsa and ranch dressing.

To wrap, fold the sides of the tortilla inward and roll it tightly from the bottom up. Repeat for the other tortillas.

Serve immediately or toast on a grill or in a pan for added crunch. Cut each wrap in half for a nice presentation and garnish with fresh cilantro if desired.