Sauté chicken in a skillet over medium heat for about 5-7 minutes until fully cooked through. Shred or dice the chicken into bite-sized pieces for easy eating.

Dice the red bell pepper, finely chop the red onion, slice the avocado, and shred the lettuce. If using fresh cilantro, chop that too!

In a small bowl, combine the sour cream and salsa to create a creamy, zesty drizzle. Set aside.

In a large bowl, thoroughly mix together the cooked chicken, black beans, corn, bell pepper, onion, cilantro, chili powder, cumin, salt, and pepper.

Gently warm the tortillas in a skillet or the microwave for 15-20 seconds, ensuring they’re flexible.

Lay a tortilla flat on a plate. Start with a layer of shredded lettuce, then spoon the seasoned chicken mixture onto the center. Top with avocado slices and cheddar cheese.

Drizzle the salsa-sour cream mixture over the filling.

Fold the sides inward towards the center, then roll tightly from the bottom up to enclose your filling.

Cut the wrap diagonally in half to enhance presentation.

Enjoy your Southwest Chicken Wrap immediately, paired with extra salsa if desired!