Start by cutting the boneless, skinless chicken breasts into bite-sized pieces. In a mixing bowl, combine the chicken with olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper. Allow it to marinate for at least 15 minutes.

While the chicken marinates, prepare the rice according to package instructions. Once cooked, fluff the rice and set it aside.

In a large skillet over medium heat, add a splash of olive oil and cook the marinated chicken pieces for about 12–15 minutes, stirring occasionally.

In the same skillet, add more olive oil if needed, then toss in the diced red bell pepper, sliced jalapeño, and red onion. Sauté for about 8 minutes. Add minced garlic for the last minute.

Return the sautéed chicken to the skillet with the vegetables and stir together over medium heat for an additional 2–3 minutes.

To assemble the wraps, warm the tortillas and spread a layer of rice, followed by chicken and vegetable mixture, black beans, corn, and cotija cheese. Drizzle with sour cream sauce, then roll tightly.

Cut each wrap in half, place them on a serving platter, and enjoy.