1. In a large bowl, combine 1 Tbsp. of lime juice with chipotle powder, garlic and 1/4 tsp. of salt. Toss chicken breast strips in mixture, cover and set aside in refrigerator.
2. In a separate bowl, toss mangoes, black beans, California Ripe Olives, red onion, cilantro with remaining lime juice and salt and set aside.
3. Heat oil in a large sauté pan over medium-high heat. Cook marinated chicken in pan in one even layer (in batches if necessary) for 5-6 min., stirring occasionally until golden brown and cooked through.
4. Place a line of cooked chicken down the center of each tortilla. Top with approximately 3/4 c. of mango mixture. Fold ends of tortilla inward and wrap around to enclose filling.
*Serving suggestion: Serve with salsa and sour cream.