Begin by patting your chicken breasts dry with paper towels. Dice the chicken into bite-sized pieces and mix with olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, and salt. Marinate for at least 15 minutes.

While the chicken is marinating, prepare the rice according to package instructions. Use pre-cooked or instant rice for quicker prep. Fluff and set aside once cooked.

Heat a skillet over medium heat, add olive oil, then add the marinated chicken. Cook for 12-15 minutes until fully cooked and browned. Remove and set aside.

In the same skillet, add more olive oil if needed. Sauté red bell pepper, jalapeño, and red onion for about 8 minutes, then add garlic and cook for another minute.

Return the chicken to the skillet, mix with vegetables, and heat for an additional 2-3 minutes until warmed through.

Warm tortillas, then layer rice, chicken mixture, black beans, corn, and Cotija cheese on each tortilla. Drizzle with creamy sauce, fold, and roll tightly.

Cut wraps in half and serve warm, garnished with cilantro if desired.