Preparation

• In a bowl, whisk together lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and chipotle pepper. Add the chicken breasts and coat thoroughly. Marinate for at least 15 minutes (or up to 2 hours if you have time).
• Heat a skillet over medium heat and cook the marinated chicken breasts for 5-7 minutes per side, or until cooked through (internal temp 165°F). Let rest, then slice thinly.
• Prepare uncooked rice according to package instructions while the chicken is marinating and cooking.
• Heat olive oil in a skillet over medium heat. Add diced red bell pepper, jalapeño, sliced onion, and minced garlic. Stir and sauté for about 3–5 minutes until veggies are fragrant and slightly softened.
• Add corn kernels and black beans to the veggie mixture, and cook for another 2 minutes. Season to taste and remove from heat.
• In a small bowl, mix together sour cream, honey, chipotle peppers, lime juice, cilantro, water (to desired thinness), and salt.
• Lay out the tortillas. Evenly divide rice, sautéed veggies/beans/corn, sliced chicken, a sprinkle of cotija cheese, and a drizzle of southwest crema. Roll up each wrap tightly, burrito-style.
• Slice each wrap in half and serve warm with extra crema or your favorite salsa. Enjoy!