In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture evenly over the chicken breasts.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
Assemble the wraps:
Warm the tortillas slightly in a dry skillet or microwave for 15-20 seconds to make them easier to fold.
Lay each tortilla flat and layer the ingredients in the center. Start with a handful of shredded lettuce, followed by sliced chicken, a sprinkle of shredded cheese, corn, black beans, diced tomato, red onion, and a few sprigs of fresh cilantro (if using).
Add the crunch:
For extra crunch, sprinkle some crumbled tortilla chips on top of the filling. You can either use regular chips or flavored ones like jalapeño for added spice.
Drizzle and wrap:
Drizzle some sour cream or ranch dressing on top of the filling, if desired. Then, fold in the sides of the tortilla and roll it up tightly, securing all the ingredients inside.
Serve:
Cut the wraps in half diagonally, and serve immediately with extra salsa, guacamole, or a side of chips.
