Place one tablespoon of olive oil in a skillet over medium heat, and add the chicken and onions. Saute until the chicken is heated and the onions are beginning to soften. Remove the mixture from the skillet and set aside.
In a small bowl, combine the chili powder, oregano, garlic powder, cumin and salt and pepper to taste.
In a skillet , add the other tablespoon of olive oil.
Stir in the spice mixture and almond flour to make a roux. Continue to stir and cook down until the spices are fragrant (a few minutes).
Whisk in the chicken broth, and continue to cook the sauce down until it thickens.
Fill each of the wraps with an equal serving of the chicken mixture, and fold closed. Place the filled wraps, closed side down in a 9x9 baking dish.
Cover the wraps with the sauce, and sprinkle with the shredded cheese.
Bake for 20 minutes, or until the cheese is bubbly and slightly browned.