Begin by patting your boneless, skinless chicken breasts dry, then dice them into bite-sized pieces. In a mixing bowl, combine the chicken with olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, lime juice, and chopped chipotle pepper. Allow this mixture to marinate for at least 15 minutes.

While your chicken marinates, prepare the rice according to package instructions. Using brown rice adds extra fiber. Once it’s cooked and tender, fluff it with a fork and set it aside to cool slightly.

Chop your red bell pepper, jalapeño, and red onion into thin strips. Mince a clove or two of garlic. Lay the prepared vegetables out on a cutting board, ready to be sautéed.

Heat a large skillet over medium heat and add the marinated chicken. Cook for approximately 12-15 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature 165°F).

In the same skillet, add a splash more olive oil, then toss in your prepared onions, bell pepper, and jalapeño. Sauté these veggies for about 8 minutes until they soften, then add minced garlic and cook for an additional minute.

Return the cooked chicken to the skillet, stirring together with the sautéed vegetables to heat everything through for about 2 minutes. Warm your tortillas on a hot skillet.

On each warmed tortilla, layer cooked rice, followed by the chicken and vegetable mixture. Add black beans, corn, cotija cheese, and a drizzle of sour cream mixed with honey. Roll the wraps tightly.