Heat oil in a medium skillet over high heat. Add chicken strips and cook until golden brown, then set aside.
Mash avocados in a medium bowl, leaving them chunky. Add garlic powder, lemon juice, salt, and pepper. Mix well and set aside.
Lay a large tortilla on a flat surface. Layer with chicken, barbecue sauce, cheese, and tortilla chips or small tostada shells.
Add onion, tomatoes, lettuce, jalapenos, and corn. Top with the prepared guacamole.
Place a small tortilla cutout on top and fold the edges of the large tortilla over it.
Heat oil in a nonstick pan over low-medium heat. Cook the wraps on both sides until firm, crunchy, and golden brown. Slice and serve.
