Start by dicing the chicken breasts into bite-sized pieces. In a medium bowl, combine the chicken with olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, lime juice, and chopped chipotle pepper. Mix well to coat. Let this marinate for 15 minutes.

While the chicken marinates, it's time to cook the rice. Follow the package instructions to prepare your choice of rice, ideally brown rice for added nutrition.

In a large skillet, heat over medium-high heat. Add the marinated chicken and cook for approximately 12-15 minutes, stirring occasionally.

Using the same skillet, add a little more olive oil if needed, and toss in chopped bell pepper, red onion, and jalapeño. Sauté these colorful veggies for about 8 minutes until they soften.

Reduce the heat to low and return the cooked chicken to the skillet with the sautéed vegetables. Gently mix them together to warm everything through for about two minutes.

Start with warm tortillas laid out on a flat surface. Layer each tortilla with a portion of rice, then top it with the chicken and vegetable mixture, black beans, corn, Cotija cheese, and a drizzle of your creamy sauce. Wrap them tightly like a burrito.

Serve your Southwest Chicken Wraps immediately, garnished with fresh cilantro and additional crema if desired.