Boil the chicken breast and shred it into small pieces.
Thinly slice the onion and bell pepper.
Heat olive oil in a pan, then sauté the chicken, onion, and bell pepper.
Place the sautéed ingredients, boiled kidney beans, and corn on a whole wheat tortilla.
Top with low-fat yogurt or sour cream, then roll up the tortilla.
Wrap in plastic wrap and heat in a pan over low heat or in the microwave.