Begin by dicing the chicken breasts. Combine chicken with olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper in a medium bowl. Mix well to coat.

Prepare and cook the rice according to package instructions.

Heat a skillet over medium heat with a splash of olive oil. Add marinated chicken and sauté for 12-15 minutes until browned and cooked through. Remove and set aside.

In the same skillet, add more olive oil if needed, then sauté sliced bell peppers, red onion, and minced garlic for 6-8 minutes until softened.

Return cooked chicken to the skillet, stir gently to combine with vegetables, and heat through for an additional 2-3 minutes.

Warm tortillas in microwave for about 30 seconds or in a dry skillet for 1 minute on each side.

On each tortilla, layer rice, chicken and vegetable mixture, black beans, corn, and cotija cheese. Drizzle with creamy sauce, carefully roll up to enclose the filling.

Cut wraps in half diagonally and serve warm, optionally pairing with salad or fresh fruit.