Step 1

Season the chicken breasts with chili powder, cumin, smoked paprika, garlic powder, and salt. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until browned and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing.

Step 2

In a small bowl, whisk together the sour cream, mayonnaise, lime juice, chipotle peppers, honey, and salt until smooth to make the Southwest ranch sauce.

Step 3

Warm the tortillas until pliable. Spread each with some of the Southwest ranch sauce, leaving a border around the edges.

Step 4

Layer the sliced chicken, lettuce, black beans, corn, bell pepper, onion, cilantro, and cheese down the center of each tortilla. Top with some crushed tortilla chips for crunch.

Step 5

Fold in the sides of the tortilla over the filling, then roll tightly from the bottom up to fully enclose. Cut in half on a diagonal to serve. Enjoy!