Cook the Chicken: In a large skillet, heat a drizzle of oil over medium-high heat. Add the chicken strips, season with cumin, paprika, and chili powder, and cook until the chicken is fully cooked, about 6–8 minutes. Add the chopped onions and minced garlic to the skillet and sauté for 2–3 minutes until softened and fragrant.

Add Tomatoes and Lime: Pour the canned diced tomatoes into the skillet, stir well, and let simmer for about 5 minutes until the mixture thickens slightly. Squeeze in the lime juice for added zest.

Prepare the Filling: Stir in the kidney beans and corn, mixing everything well. Continue to cook for another 2–3 minutes until heated through. Adjust seasoning to taste.

Assemble the Wraps: Warm the tortilla wraps in a dry skillet or microwave. Spoon a generous amount of the chicken and veggie mixture into the center of each wrap. Sprinkle grated cheese over the filling and fold the sides of the tortilla over to wrap it up.

Serve: Slice each wrap in half and serve hot. Optionally, add a dollop of sour cream or a sprinkle of fresh cilantro for garnish.