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Prepare the chipotle marinade by blending chipotle peppers in adobo sauce, salt, pepper, smoked paprika powder, lime juice, oil, and garlic in a blender until a paste forms.
In a bowl, add the chicken and mix well with 2 to 3 tablespoons of the prepared chipotle marinade. Let it marinate for at least 1-2 hours.
Make the chipotle sauce by mixing mayonnaise, sour cream, chipotle marinade, salt, pepper, smoked paprika powder, and lime juice in a bowl. Mix well until creamy and smooth.
In a pan, heat oil over medium heat. Once the oil is hot, add the chicken and cook for 8 to 10 minutes, flipping the sides in between, until cooked through.
Lay a tortilla wrap flat on a flat surface. Spread 1 to 2 tablespoons of the chipotle sauce evenly over the tortilla. Add lettuce, followed by the cooked chicken, bell peppers, onions, cheese, and some more sauce.
Wrap the tortilla tightly and warm it on both sides for 2 to 3 minutes on a skillet or panini press until crispy. Serve warm.