Directions:

Combine beans, corn, bell pepper, lime juice, cilantro and hot pepper sauce; set aside.

Sprinkle chili powder over chicken. Cook on oiled grill over medium heat for 6 minutes per side or until no longer pink; cut chicken into thin slices.

Place tortillas on a microwavable plate and cover with a damp paper towel. Microwave for 30- second bursts until the tortillas are thoroughly warmed.

For each wrap, place three cheese halves down the center of one tortilla. Top with a leaf of lettuce, sliced chicken and bean mixture. Roll up tightly.