Chicken Salsa Wraps

8 (10-inch) whole-wheat tortillas

2 tomatoes, chopped

1 (2.5 ounce) can sliced black olives, drained

½ cup black beans, rinsed and drained

2 tablespoons diced, canned green chilies

⅓ cup sliced green onion (including tops)

1 tablespoon cilantro, chopped

1 tablespoon olive oil

2 tablespoons water

1 pound boneless, skinless chicken breasts, sliced

¼ teaspoon chili powder

1 teaspoon cumin

¼ teaspoon pepper