Begin by patting the chicken dry, then dice into bite-sized pieces. Combine chicken with olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper. Marinate for at least 15 minutes.

Prepare uncooked rice according to package instructions, then set aside.

In a skillet, heat olive oil over medium-high heat. Add marinated chicken and sauté for 12-15 minutes until cooked through and golden brown. Remove and set aside.

In the same skillet, add more olive oil if needed and sauté red bell pepper, red onion, jalapeño, and garlic for about 8 minutes. Add cooked chicken back and mix to combine.

Warm tortillas in a dry skillet. Layer rice, chicken mixture, black beans, corn, cotija cheese, sour cream, and sauce in each tortilla. Fold tightly.

Serve assembled wraps on a platter with cilantro or desired garnishes. Enjoy!