Prepare the chipotle marinade by blending chipotle peppers in adobo sauce, Salt (to taste), Black Pepper, Smoked Paprika (powder), Lime Juice (fresh), Oil, and Garlic (fresh) in a blender until a paste forms.
In a bowl, add the Chicken (boneless, breast or thighs, cut into small pieces) and mix well with 2 to 3 tablespoons of the prepared chipotle marinade. Let it marinate for at least 1–2 hours.
Make the chipotle sauce by mixing Mayonnaise, Sour Cream (or Greek yogurt), chipotle marinade, Salt (to taste), Black Pepper, Smoked Paprika (powder), and Lime Juice in a bowl. Mix well until creamy and smooth.
In a pan, heat Oil (for cooking) over medium heat. Once the oil is hot, add the marinated chicken and cook for 8 to 10 minutes, flipping the pieces, until cooked through and lightly browned.
Lay a Tortilla Wraps flat on a surface. Spread 1 to 2 tablespoons of the chipotle sauce evenly over the tortilla. Add Lettuce (shredded), the cooked chicken, Mixed Bell Pepper (diced), Red Onion (diced), and Mixed Cheese. Spoon a little more sauce on top.
Wrap the tortilla tightly and warm it on both sides for 2 to 3 minutes on a skillet or panini press until crispy and the cheese melts. Serve warm.
