Begin by dicing the chicken breasts into bite-sized pieces and place them in a mixing bowl. Pour in the lime juice, olive oil, and sprinkle the chili powder, onion powder, garlic powder, smoked paprika, and chipotle pepper in adobo. Stir well to ensure all pieces are coated and let the chicken marinate in the refrigerator for 15-24 hours for maximum flavor.

While the chicken marinates, prepare the rice according to the package instructions, typically rinsing the rice, boiling water, and simmering until tender—about 15-20 minutes. Set aside the cooked rice, keeping it warm for assembling your wraps.

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the marinated chicken pieces, spreading them out in a single layer. Cook for 12-15 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F.

In the same skillet, add the chopped red bell pepper, jalapeño, and red onion to the remaining oil and chicken drippings. Sauté for about 8 minutes until the vegetables are softened and slightly charred. Add minced garlic in the last minute of cooking.

Lay out the large tortillas on a clean surface. Begin layering each tortilla by placing a generous scoop of cooked rice, sautéed chicken and vegetable mixture, then add black beans, corn kernels, and a sprinkle of cotija cheese. Drizzle the creamy sauce over the top before folding the tortillas securely.

With the wraps assembled, slice them in half or serve whole on a platter. Garnish with extra fresh cilantro for freshness.