In a medium bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Add the sliced chicken breast to the bowl and toss to coat evenly with the spice mixture.
Heat olive oil in a large skillet over medium-high heat.
Add the seasoned chicken strips to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced red bell pepper, green bell pepper, and yellow onion.
Sauté the vegetables for 6-8 minutes until they are tender-crisp and slightly caramelized.
Add the cooked black beans to the skillet with the vegetables and stir to combine. Cook for an additional 2 minutes until heated through.
Return the cooked chicken to the skillet and mix everything together. Remove from heat.
Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds to make them pliable.
Divide the chicken and vegetable mixture evenly among the tortillas, placing it in the center of each.
Sprinkle each with shredded cheddar cheese and a tablespoon of Greek yogurt.
Add chopped cilantro on top, then fold the sides of the tortilla over the filling and roll tightly to form burritos.
Serve immediately with lime wedges on the side for squeezing over the burritos.