In a large bowl, combine cream cheese, green salsa, cilantro, green onions, lime juice, chili powder, garlic powder, and cumin and stir until combined. Stir in chicken, rice, and black beans.
Heat an electric griddle or large skillet over medium-high heat.
Sprinkle 1/4 c of cheese in a circle on a tortilla. Spoon 3/4 c filling down the center of the tortilla, leaving 1/2 inch of space at the top and bottom. Fold in the top and bottom of the tortilla, about 1 inch. Holding those folds down, fold one side of the tortilla over the filling. Finish rolling, and spray the bottom and seam with cooking spray. Repeat with other 7 tortillas.
Place seam side down on the hot griddle or skillet. Spray cooking spray on the top and sprinkle with salt. Cook until golden brown on the bottom, and flip over and cook the top until golden brown and crisp.
Enjoy immediately with jalapeño ranch, sour cream, salsa, or any other toppings you enjoy. Or allow to cool completely, wrap in foil and freeze to reheat later. To reheat, wrap in a paper towel and cook in the microwave for 2 minutes.