Pat the chicken dry and rub with olive oil, paprika, cumin, garlic powder, chili powder, salt, and pepper. Let it rest for a few minutes while you heat the grill or a grill pan.

Preheat a grill or skillet over medium-high heat. Grill the chicken 6–7 minutes per side, or until cooked through and juices run clear. Remove from heat and let rest a couple of minutes, then slice into thin strips.

In a separate skillet, sauté bell peppers and corn for 3–4 minutes until they’re slightly charred and tender. Add black beans and heat through. Remove from heat.

Warm the flour tortillas briefly on the grill or in a dry skillet so they’re easy to roll.

Assemble the wraps: lay a tortilla flat, add a handful of lettuce, a portion of the pepper–corn–bean mixture, slices of chicken, shredded cheese, a spoonful of salsa, a few avocado slices, and a drizzle of crema. Finish with a squeeze of lime and a sprinkle of cilantro.

Roll the tortilla tightly, tucking in the sides as you go. If you like a crisper wrap, place it back on the grill for 1–2 minutes per side to seal and warm through.

Slice wraps in half and serve immediately, or wrap in foil for an easy on-the-go option.