Heat the olive oil in a large skillet over medium-high heat. Add the cooked chicken, cumin, chili powder, garlic powder, onion powder and stir to make sure the chicken is coated in the spices. Cook for 1 or 2 minutes until the chicken warms up.
Add the corn, black beans, green onions, cilantro and stir. Cook for 1 more minute until everything warms through.
Add the spinach and roasted red peppers to the skillet and cook for a couple more minutes until the spinach cooks down. Remove from heat.
In a small bowl whisk together the sour cream, blue cheese and the lime juice.
Spread about 2 tbsp of the sour cream/blue cheese mixture over a flatbread evenly, then add about 1/4 cup of the chicken mixture and spread evenly over the flatbread. Sprinkle with some Monterey Jack cheese then roll the flatbread to form a wrap. Cut in half and serve.
To store leftovers place the wraps in an airtight container and refrigerate for up 3 to 4 days. You can also wrap them with plastic wrap or wax paper and refrigerate.Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.★ Did you make this recipe? Don't forget to give it a star rating below!