Roasted Chicken-And-Corn Wrap

INGREDIENTS

• 1 (11-ounce) can vacuum-packed corn with red and green peppers (such as Mexicorn), drained
• 1 teaspoon chili powder, divided
• 1 1/2 teaspoons garlic-flavored vegetable oil
• 1/4 teaspoon salt
• 2 (4-ounce) skinned, boned chicken breast halves
• 1/3 cup fat-free sour cream
• 1/4 cup tomatillo or other green salsa
• 1 1/2 cups cooked long-grain rice
• 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
• 1 tablespoon fresh lime juice
• 10 (6-inch) corn tortillas