Blacked chili lime chicken topped with a fresh mango avocado salsa and served in a cheesy tortilla.
In a small bowl whisk together the chili powder, lime juice, olive oil, cumin, paprika, onion powder, garlic powder, brown sugar salt and pepper and cayenne.
Add the chicken breasts to the marinade and allow to sit at room temperature for 10-15 minutes.
Heat a large non-stick skillet over medium-high heat. Once hot, add the chicken and brown on one side for 3-5 minutes.
Flip and cook on the other side for a few minutes more until cooked through. Remove to a plate and allow to rest while preparing the rest of the wrap.
Turn oven to high broil.
Sprinkle mozzarella cheese evenly over the two large flour tortillas, and place them on a large baking sheet.
Broil on high, just until the cheese is melted. Remove from oven.
Slice the chicken breasts into thin strips and place on top of the melted cheese.
Top with a few spoonfuls of mango avocado salsa and roll into a wrap, securing with toothpicks if needed. Serve immediately.