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Preheat oven to 400°F (204°C).
Lay 6 slices of center cut bacon on a baking sheet lined with parchment and bake for 15–20 minutes until crispy.
Remove bacon, let cool, and chop into small pieces.
Season chicken with 1 tsp cumin, 1 tsp garlic powder, 1 tsp chili powder, salt and pepper.
Pan sear chicken in a large skillet with oil over medium-high heat for 5–6 minutes until browned.
Transfer chicken to a baking dish and bake at 400°F for 10–12 minutes until internal temperature reaches 165°F.
In a bowl, combine cream cheese, nonfat Greek yogurt, and optional jalapeños, mixing until smooth.
Fold cooked chicken, chopped bacon, cheddar cheese, and mozzarella cheese into the cream cheese mixture.
Lay out 6 wraps and evenly divide the chicken mixture onto each wrap (about 1 cup per wrap).
Roll burrito-style by folding in the sides and rolling tightly.
Optional: Lightly toast each burrito in a pan seam-side down for crispness.
Let cool and wrap each burrito in foil or plastic wrap for storage.