Step 1: Prepare and Cook the Chicken
Pat the chicken completely dry with paper towels. In a small bowl, mix the Southwest seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Drizzle the chicken with olive oil and rub the seasoning mix all over, coating evenly. Heat a grill pan, skillet, or outdoor grill over medium-high heat. Cook the chicken for 5-7 minutes per side, or until cooked through (internal temperature of 165°F). Transfer to a cutting board, tent with foil, and let rest for 5-10 minutes. Then, slice into thin strips or chop into bite-sized pieces.

Step 2: Make the Creamy Cilantro-Lime Sauce
While the chicken cooks, prepare the sauce. In a blender or food processor, combine the sour cream, mayonnaise, cilantro, lime juice, garlic clove, cumin, and salt. Blend until smooth and vibrant green. If the sauce is too thick for drizzling, add milk or water one tablespoon at a time until it reaches your desired consistency. Taste and adjust salt or lime juice. Set aside. (For a chunkier sauce, simply whisk all ingredients in a bowl.)

Step 3: Prepare All Fillings (Mise en Place)
This is key for easy assembly. Rinse and drain the black beans. Dice the tomato, shred the lettuce, slice the avocado (squeeze a little lime juice over it to prevent browning), dice the red onion, and measure out the corn and shredded cheese. Have everything arranged in bowls for a quick assembly line.

Step 4: Warm the Tortillas
To make the tortillas pliable and prevent tearing, warm them. You can: a) Heat a dry skillet over medium heat for 20-30 seconds per side, b) Wrap them in a damp paper towel and microwave for 30-45 seconds, or c) Place them directly on a gas burner for a few seconds per side until lightly charred and puffy. Keep them wrapped in a clean kitchen towel until ready to assemble.

Step 5: Assemble the Wraps
Lay a warm tortilla flat on a clean surface. Spread a generous tablespoon or two of the cilantro-lime sauce down the center, leaving a 2-inch border at the top and bottom. Layer your fillings in the following order for best structural integrity: shredded cheese first (it will act as a glue when warmed), followed by black beans, corn, sliced chicken, avocado, tomato, onion, and finally shredded lettuce. Be careful not to overfill—a heaping 1 to 1 ½ cups of filling total is perfect.

Step 6: Fold and Roll Tightly
To fold like a pro: First, fold the sides (left and right) of the tortilla inward over the filling. Next, lift the bottom flap (closest to you) up and over the filling, tucking it in snugly. Using your fingers to hold the fold, roll the wrap away from you tightly until it is completely sealed. The final seam should be on the bottom.

Step 7: Griddle for the Perfect Finish (Optional but Recommended)
For a restaurant-quality touch, heat a clean skillet or griddle over medium heat. Lightly spray or brush the outside of the rolled wrap with oil or butter. Place the wrap seam-side down in the pan. Cook for 2-3 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and crisp with beautiful grill marks, and the cheese inside has melted. This step transforms the wrap, sealing it and adding wonderful texture