1. 1. Prepare the Chicken: Pat chicken breasts dry, slice each horizontally into thinner cutlets or cut into bite-sized pieces. Toss with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.

2. 2. Cook the Chicken: Heat a large skillet over medium-high heat. Add chicken in a single layer. Cook 4-6 minutes per side (or 5-7 minutes for small pieces) until golden brown and cooked through (165°F). Remove and rest a few minutes.

3. 3. Dice and Assemble Filling Ingredients: While chicken cooks, rinse and drain black beans, thaw corn if frozen, dice bell pepper, halve cherry tomatoes, and shred lettuce. In a large bowl, combine black beans, corn, bell pepper, and tomatoes.

4. 4. Prepare the Creamy Dressing: In a small bowl, whisk together Greek yogurt, lime juice, chipotle powder (if using), salt, and pepper. Adjust seasoning to taste.

5. 5. Slice the Chicken: Slice or dice the rested chicken, then add to the bowl with the other filling ingredients.

6. 6. Warm the Tortillas: Warm tortillas in a dry skillet (15-20 seconds per side), microwave (15-20 seconds), or oven.

7. 7. Assemble the Wraps: Lay a warm tortilla flat. Spread a spoonful of dressing down the center. Pile chicken-veggie mixture on top, then add shredded lettuce.

8. 8. Wrap it Up: Fold in sides, then tightly roll from bottom. Slice diagonally if desired. Serve immediately.