Crunchy Southwestern Chicken Wrap

4 (10-inch) flour tortillas
2 boneless, skinless chicken breasts
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
Salt and black pepper to taste
1 tbsp olive oil
1 cup lettuce, shredded
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup sweet corn
1/4 cup canned black beans, rinsed and drained
1/2 cup Monterey Jack cheese, shredded
1/4 cup ranch dressing
1/4 cup salsa
1 avocado, sliced
1 lime, wedged for serving

1. Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Heat the olive oil in a skillet over medium heat and cook the chicken until it is thoroughly cooked and no longer pink in the center, about 6-7 minutes per side. Remove the chicken from the skillet, let it rest for a few minutes, and then slice it thinly.

2. Warm the tortillas in the microwave for about 20 seconds to make them pliable.

3. To assemble the wraps, lay out the tortillas on a flat surface. Spread each tortilla with ranch dressing and salsa, then layer the lettuce, chicken slices, cherry tomatoes, red onion, corn, black beans, cheese, and avocado.

4. Roll up each tortilla tightly, tucking the edges in as you roll. Secure with toothpicks if necessary.

5. Serve the wraps with lime wedges, and possibly a side of extra salsa or dressing for dipping.

For a lighter version, substitute Greek yogurt for the ranch dressing, or use whole wheat tortillas. You can add a spicy kick by incorporating jalapenos or a dash of hot sauce into your wrap. For vegetarians, grilled tofu or tempeh can be used in place of chicken. The beauty of this recipe is how adaptable it is to your pantry and taste preferences.