Begin by dicing the chicken breasts into bite-sized pieces. In a bowl, combine the chicken with olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle peppers in adobo. Mix thoroughly to coat the chicken evenly. Cover the bowl and let it marinate for at least 15 minutes; for deeper flavors, refrigerate for up to 24 hours.

While the chicken marinates, cook your rice according to the package instructions. Use a medium saucepan and bring water to a boil before adding the rice. Cook until it’s tender and fluffy, usually 15-20 minutes, and then fluff it with a fork. Set aside the rice to cool slightly as you move to the next step in making your Southwest Chicken Wrap.

Heat a large non-stick skillet over medium-high heat. Once hot, add the marinated chicken, ensuring it spreads in a single layer. Sauté for 12-15 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) with a nice golden-brown color. Remove the chicken from the skillet and set aside to keep warm.

In the same skillet, add diced red bell pepper, jalapeño, and red onion. Sauté them for about 5-7 minutes, or until softened and slightly crisp. Stir in garlic during the last minute to enhance the aroma.

Once the veggies are tender, reintroduce the sautéed chicken back into the skillet. Stir well to combine with the veggies, allowing everything to warm through for about 2-3 minutes.

Warm the tortillas in a dry skillet over low heat for about 30 seconds per side until pliable. On each tortilla, spread a layer of cooked rice, then spoon in the chicken and veggie mixture. Add black beans, corn, cotija cheese, and a drizzle of sour cream mixed with honey. Feel free to customize these wraps to your taste!

To finish your Southwest Chicken Wrap, fold in the sides of the tortilla and then roll it tightly from the bottom, enclosing the fillings securely. Serve them immediately while warm.