1. Mix chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper in a bowl and coat the chicken thoroughly. Set aside to rest.

2. Heat olive oil in a skillet over medium heat and cook the chicken on each side until golden and the internal temperature reaches 165 F. Let it rest, then cut into small cubes.

3. Blend the chipotle peppers into a smooth paste.

4. Melt butter in a saucepan and whisk in the flour until smooth. Slowly pour in evaporated milk while whisking until it thickens slightly.

5. Stir in Tillamook Medium Cheddar Shredded Cheese or Cabot Sharp Cheddar Shredded Cheese until melted. Add the chipotle paste and mix until smooth, then remove from heat.

6. Warm a tortilla until soft and place it on a clean surface. Add chicken to the center and gently flatten.

7. Add lettuce and diced tomatoes over the chicken. Spoon on the chipotle cheese sauce.

8. Place round tortilla chips or a tostada on top to add crunch.

9. Fold the edges of the tortilla over the center, forming pleats until the wrap is sealed.

10. Repeat with remaining tortillas and ingredients.

11. Heat a non stick skillet over medium heat and place the wrap seam side down. Cook until lightly crisp, then flip and toast the other side.

12. Slice and serve immediately for best texture.