Place the uncooked chicken strips into a Ziploc bag and sprinkle with the Southwest seasoning. Seal the bag and shake/massage until the chicken is coated with the seasoning.
Bring 1 teaspoon of the canola oil over medium heat in a medium sized skillet. When the oil is hot, add the chicken pieces and stir them around to coat with oil. Arrange them into a single layer and cook for 5-6 minutes, flipping occasionally, until the chicken strips are cooked through. Remove the chicken to a side plate.
Add the remaining ½ teaspoon of oil to the pan and keep over medium heat. Add the corn kernels and black beans and cook, stirring occasionally, for 1-2 minutes. Towards the end, throw in the chopped tomato and stir together over the heat. Squeeze the entire section of lime over the corn mixture and remove from heat.
Lay the Flatout flatbreads on a clean, dry surface and spread a cheese wedge down the center of each flatbread going the long way (starting at the rounded end and spreading down the length of the flatbread to the other rounded end. You can leave a bit of space at each end as you’ll be folding them over, and you do not need to cover the whole flatbread, just an area down the middle. Divide the chicken evenly between the two flatbreads and place it on top of the cheese mixture. Split the corn and bean mixture over the top of the two flatbreads and top that with the avocado slices. *Make sure to leave an inch or so of room at each end.*
Fold in the rounded ends of each flatbread over the filling. Then fold one of the long edges over the filling and continue to roll until the wrap is completely rolled up. Slice in half if you wish and serve. Makes two full wraps.