1. Marinate the Chicken: Infusing with Flavor

1. Dice Chicken: Pat the chicken breasts dry with paper towels and dice them into small, bite-sized pieces (about ½ to 1 inch).
2. Combine Marinade: In a large bowl, whisk together the lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, 3 tablespoons of olive oil and minced chipotle pepper in adobo.
3. Marinate Chicken: Add the diced chicken to the bowl with the marinade. Toss well to ensure the chicken is evenly coated.
4. Chill: Cover the bowl and refrigerate for at least 15 minutes, or up to 24 hours. The longer the chicken marinates, the more flavorful it will be.

2. Prepare the Components: Cooking Rice and Making Sauce

1. Cook Rice: While the chicken is marinating, cook the rice according to the package directions (or use your preferred method for cooking rice).
2. Make Southwest Crema: In a high-speed blender or food processor, combine the sour cream, honey, minced chipotle peppers in adobo, lime juice, chopped fresh cilantro, water (start with 1 tablespoon and add more as needed to reach your desired consistency), and salt. Blend until smooth and creamy. Set aside.

3. Cook the Chicken and Vegetables: Building the Filling

1. Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated chicken and sauté for about 12-15 minutes, or until the chicken is fully cooked through and no longer pink. Remove the cooked chicken from the skillet and set it aside.
2. Sauté Vegetables: Wipe the skillet clean with a paper towel. Add 1 teaspoon of olive oil to the skillet and heat over medium heat. Add the diced red bell pepper, sliced red onion, and minced garlic. Sauté for about 8 minutes, or until the vegetables are softened.

4. Combine Filling Ingredients: Bringing it All Together

1. Combine: In a large bowl (or directly in the skillet if it’s large enough), combine the cooked chicken, sautéed vegetables, thawed or fresh corn kernels, and drained and rinsed black beans.

5. Assemble the Wraps: Creating Delicious Parcels

1. Warm Tortillas (Optional): If desired, warm the tortillas slightly in a dry skillet, in the microwave, or wrapped in foil in a warm oven. This makes them more pliable and easier to roll.
2. Lay Out Tortillas: Place the tortillas on a clean, flat surface.
3. Layer Ingredients: Divide the cooked rice among the tortillas, placing it in the center of each. Top the rice with the chicken and vegetable mixture. Sprinkle the crumbled cotija cheese over the chicken and vegetables.
4. Drizzle with Crema: Drizzle a generous amount of the Southwest Crema over the filling in each tortilla.

6. Wrap and Serve: The Finishing Touches

1. Wrap Burrito-Style: Fold in the opposite sides of each tortilla towards the center, over the filling. Then, starting from the bottom edge closest to you, roll up the tortilla tightly, tucking in the filling as you go, like you would a burrito.
2. Serve Immediately: Serve the Southwest Chicken Wraps immediately. You can add more Southwest Crema as needed or desired.