Pat the chicken dry and dice into small bite-sized pieces. Add the chicken to a large bowl. Add in marinade ingredients (oil, seasonings, lime juice, and chipotle pepper). Mix well to evenly coat. Let the chicken sit for 15 minutes or up to 24 hours.

While the chicken is marinating, cook the rice according to the package instructions and prepare all the wrap ingredients, including the sauce/crema.

To make the sauce, add all of the sauce ingredients to a high-speed blender or food processor and blend until smooth.

Slice the veggies and mince the garlic. In a large skillet, add the marinated chicken and sauté on medium heat for about 12-15 minutes or until cooked through. Set cooked chicken aside.

Wipe the pan clean with a paper towel and add chopped peppers and onions with ½ tsp of oil to sauté the veggies for about 8 minutes. Add the garlic, turn heat down to low, and add the cooked chicken to warm it up, avoiding overcooking.

Once the chicken and veggies are warmed through, heat up the tortillas and start to stuff them. Begin with rice, then chicken, veggies, beans, corn, cheese, and drizzle with sauce.

Wrap the chipotle chicken and southwest ingredients tightly like a burrito. Add more sauce as needed and enjoy.