In a large bowl, combine the shredded chicken, mayonnaise, sour cream, and lime juice. Mix well until the chicken is evenly coated.
Add garlic powder, onion powder, ground cumin, smoked paprika, salt, and black pepper to the chicken mixture. Stir until all seasonings are incorporated.
Lay out one flour tortilla on a clean surface. Evenly distribute about 1/6 of the chicken mixture down the center of the tortilla.
Top the chicken mixture with approximately 2 tablespoons of shredded lettuce, 1 tablespoon of diced tomatoes, and 2 tablespoons of shredded cheddar cheese.
Fold the sides of the tortilla inward, then roll it tightly from the bottom up to form a wrap.
Repeat steps 3 to 5 with the remaining tortillas and filling.
Wrap each assembled wrap tightly in plastic wrap to prevent freezer burn.
Place the wrapped wraps in a freezer-safe zip-top bag or airtight container and freeze for up to 3 months.
To reheat, remove plastic wrap and microwave the wrap on a microwave-safe plate for 2 to 3 minutes or until heated through. Alternatively, thaw overnight in the refrigerator and warm in a skillet over medium heat for 3 to 4 minutes per side.