In a skillet, heat a splash of oil over medium heat. Add the shredded chicken, chili powder, cumin, and garlic powder. Stir until the chicken is nicely coated and fragrant, 2–3 minutes.

Stir in the salsa (or pico), beans, and corn. Let it simmer 4–5 minutes until everything is heated through and the flavors have mingled. Taste and adjust salt if needed.

Warm the tortillas in another pan or in the microwave until pliable. If you’re feeling fancy, toast them gently to get a little extra introduce-crunch.

Spread a spoonful of the cheesy chicken mixture down the center of each tortilla. Add a dollop of sour cream or Greek yogurt and a squeeze of lime if you’re feeling zesty.

Fold in the sides, roll up tightly, and place seam-side down in the skillet for about 1–2 minutes to seal and warm the outsides. Flip and crisp the other side if you like a bit of toastiness.

Serve hot with extra salsa, a lime wedge, and a quick side salad or some cilantro on top for color. Optional: top with more cheese and a drizzle of sour cream.