Begin by dicing the chicken breasts into bite-sized pieces. In a mixing bowl, combine olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and the chipotle pepper in adobo. Add the diced chicken and coat well with the marinade. Cover and refrigerate for at least 15 minutes to 24 hours, allowing the flavors to infuse.

While the chicken marinates, prepare the uncooked rice according to package instructions. Typically, this involves boiling water, adding the rice, and simmering it covered until fully cooked and fluffy, approximately 15-20 minutes. Once cooked, set the rice aside, covered, to keep it warm.

Next, wash and slice the red bell pepper and red onion into thin strips. Mince the garlic cloves finely for maximum flavor. If using jalapeño, slice it into rings, adjusting the amount based on your heat preference. Gather all prepared vegetables in a bowl, ready for sautéing later.

Heat a large skillet over medium heat and add the marinated chicken to the pan. Sauté the chicken for about 12-15 minutes, stirring occasionally until fully cooked and golden brown. The chicken is done when it reaches an internal temperature of 165°F (75°C). Once cooked, transfer it to a plate and cover to keep warm.

In the same skillet, add the olive oil for the vegetables over medium heat. Add the sliced red bell pepper and red onion, cooking for about 8 minutes until they become tender and slightly caramelized. Then, stir in the minced garlic and cook for an additional minute until fragrant, taking care not to burn it.

After the vegetables have cooked down, return the sautéed chicken to the skillet with them. Mix together gently and allow everything to warm through for about 2-3 minutes, letting the flavors meld beautifully. This mixture will serve as the hearty filling for your Southwest Chicken Wraps.

Warm the tortillas in a dry skillet or microwave for a few seconds until pliable. On each tortilla, layer a generous amount of cooked rice, the chicken and veggie mixture, black beans, corn, and a sprinkle of Cotija cheese. Drizzle your creamy sauce over the top for extra flavor before carefully folding the tortilla over the filling to wrap it tightly.