Marinate Chicken: Pat the chicken dry and dice it into bite-sized pieces. In a bowl, combine olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, and chipotle pepper. Mix well, then toss in the chicken, ensuring it's well-coated. Let it marinate for 15 minutes to 24 hours for the best flavor.

Prepare Rice: Cook the rice according to the package instructions. Aim for a fluffy texture that will complement the other ingredients in the wrap.

Sauté Chicken: Heat a skillet over medium heat and add the marinated chicken. Sauté for 12-15 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Once cooked, set it aside.

Sauté Veggies: In the same skillet, add a teaspoon of olive oil and sauté the chopped red bell pepper and sliced red onion for about 8 minutes. When they begin to soften, add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Combine Ingredients: Return the sautéed chicken to the skillet with the vegetables. Stir well to combine and heat through. Warm the tortillas in a separate pan or microwave until pliable.

Assemble Wraps: On each tortilla, layer a scoop of rice, followed by the chicken and veggie mixture, black beans, corn, cotija cheese, and a drizzle of sour cream. Roll the tortilla tightly like a burrito, ensuring all the delicious fillings are tucked in.

Serve: Enjoy the wraps immediately, garnished with extra sour cream and fresh cilantro if desired.