Step 1: Prepare the Chicken Filling

1. In a large skillet, heat the shredded chicken over medium heat. If using cold or leftover chicken, add a splash of water or chicken broth to keep it moist.
2. Add the softened cream cheese and stir until melted and combined with the chicken.
3. Stir in the shredded cheese, black beans, corn, bell peppers, red onion, cilantro, lime juice, and all the spices (chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper). Cook for 2-3 minutes until everything is warmed through and well combined. Remove from heat.

Step 2: Assemble the Wraps

1. Warm the tortillas in a microwave or on a dry skillet to make them pliable.
2. Lay a tortilla flat and spread a scoop of the chicken mixture down the center, leaving room on the edges for folding.
3. Add optional toppings like shredded lettuce and diced tomatoes or pico de gallo for freshness and crunch.
4. Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a wrap.

Step 3: Toast the Wraps (Optional)

1. For a crispy exterior, heat a skillet over medium heat and lightly grease with oil or butter.
2. Place the wraps seam-side down in the skillet and cook for 2-3 minutes per side until golden brown and crispy.

Step 4: Serve and Enjoy

1. Slice the wraps in half and serve them warm with sour cream, salsa, or Southwest ranch dressing for dipping or drizzling.