Prep the chicken. Pat the chicken dry. In a bowl, mix 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano, 3/4 teaspoon salt, and a few cracks of black pepper. Add 1 tablespoon olive oil and half the lime juice. Toss to coat and let it sit while you prep the veggies.

Make the yogurt-lime crema. In a small bowl, whisk Greek yogurt, the remaining lime juice, lime zest, minced garlic, a drizzle of olive oil, and a pinch of salt. Adjust to taste with extra lime, salt, or a few drops of hot sauce.

Prep the veggies. Shred the romaine. Slice the bell pepper and red onion thin. Halve the cherry tomatoes. Rinse and drain the corn and black beans. Chop the cilantro. Slice the avocado right before assembling to keep it from browning.

Cook the chicken. Heat a large skillet over medium-high with a light coating of oil. Add the chicken and cook 4–6 minutes per side, until nicely browned and cooked through. Rest for 5 minutes, then slice thin or chop into bite-size pieces. Squeeze a little lime over the top.

Warm the tortillas. Heat tortillas in a dry skillet for 15–30 seconds per side until pliable. Keep them wrapped in a clean towel to stay warm and soft.

Assemble the wraps. Spread a spoonful of crema on each tortilla. Layer in lettuce, chicken, peppers, onions, tomatoes, corn, black beans, and avocado. Add cilantro and extra crema or hot sauce if you like heat.

Wrap and serve. Fold the sides in, then roll tightly from the bottom up. Slice in half if serving right away. For meal prep, wrap tightly in parchment or foil to hold shape.