Begin by heating a dry skillet over medium heat. Place each large flour tortilla in the skillet for about 30 seconds per side, or until they become soft and pliable.

Mix together the smoked paprika, garlic powder, salt, and pepper in a small bowl. Rub this flavorful seasoning evenly over the sliced grilled chicken breast.

Spread about 1 tablespoon of creamy Southwest dressing onto each warmed tortilla, ensuring even distribution. Layer on the shredded lettuce, diced tomatoes, cucumbers, sweet corn kernels, and red onions.

Distribute the seasoned chicken slices evenly over the layered vegetables on each tortilla.

Fold in the sides of the tortilla inward, then roll it tightly from the bottom up. Slice each tortilla diagonally in half.