In a large bowl, combine chicken, brown sugar, teriyaki, chili powder,
cumin, garlic, and lime juice. (For stronger flavor let marinade in
refrigerator 1 hour.) Cook over med-high until chicken is cooked
Add a can of southwest diced tomatoes and warm over med-low heat.
Meanwhile, brown a wrap (you could butter one side) on a griddle or
skillet. Scoop chicken mixture evenly onto wrap. Top with another
wrap. Cut into four triangles.
Or--you could just put the meat mixture in a wrap with cheese and eat
it like a fajita.
Optional: Serve with sour cream, guacamole