Preheat your oven according to package instructions for the crispy chicken tenders, usually around 400°F (200°C). Arrange the tenders on a baking sheet and bake for about 15-20 minutes, flipping halfway through, until golden brown and crispy.

While the chicken bakes, mix together ½ cup of mayonnaise, ¼ cup of milk, ¼ cup of salsa, and 1 teaspoon each of taco seasoning and cumin in a small bowl. Whisk until smooth and creamy, then set aside.

In a skillet, heat 1 tablespoon of oil over medium-high heat. Add 1 cup of thawed frozen corn and sauté for about 3-5 minutes until golden and slightly caramelized.

Once the chicken is done, let it cool for a minute before cutting into small, bite-sized strips.

Grab a flour tortilla, spread a generous amount of southwest dressing over the lower half, and layer with romaine lettuce, sliced tomatoes, black beans, sautéed corn, and crispy chicken strips. Drizzle with more dressing on top.

Roll the tortilla tightly from the bottom up, tucking in the sides to secure fillings. Cut the wrap in half diagonally and serve immediately with extra dressing on the side.