Make the sauce: In a small bowl, stir together Greek yogurt, lime juice, hot sauce or chipotle sauce, and a pinch of salt. Taste and adjust the spice or acidity. Set aside.

Season the chicken: If your chicken is unseasoned, toss it with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Warm it in a skillet over medium heat for 3–4 minutes, just until heated through and fragrant.

Prep the vegetables: Chop the bell pepper, onion, tomatoes, and greens. Rinse and drain the black beans. Thaw or drain the corn. Chop the cilantro.

Warm the tortillas: Heat tortillas in a dry skillet for 20–30 seconds per side, or wrap in a damp paper towel and microwave for 20–30 seconds. Warm tortillas are more pliable and less likely to tear.

Assemble the wraps: Lay a tortilla flat. Spread 1–2 tablespoons of the Greek yogurt sauce down the center, leaving a border. Add a handful of greens, then chicken, black beans, corn, bell pepper, onion, and tomatoes. Top with avocado slices, cilantro, and a sprinkle of cheese. Finish with a squeeze of lime.

Fold and roll: Fold the sides inward, then roll from the bottom up, keeping the filling snug. If needed, secure with a toothpick.

Toast for extra crunch (optional): Place the wrap seam-side down in a lightly greased skillet over medium heat. Cook 1–2 minutes per side until golden and slightly crisp.

Serve: Slice in half and serve with extra sauce, salsa, or lime wedges.