Before starting, preheat the oven to 450°F. Wash and dry all produce. Lightly oil the grill. While potatoes wedges roast, preheat the grill to 400°F over medium heat. Cut potatoes into 1/2-inch wedges. Add potatoes, half the Southwest Spice Blend and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Meanwhile, cucumber into 1/4-inch rounds. Cut tomato into 1/4-inch pieces. Pat chicken dry with paper towels. Add chicken, 1/2 tbsp oil (dbl for 4 ppl) and remaining Southwest Spice Blend to a large bowl. Season with salt and pepper, then toss to coat. Set aside.

Add cucumbers, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Simmer, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer cucumbers, including liquid, to a medium bowl. Place in the fridge to cool.

Add chicken to the grill. Close lid and grill, flipping once, until chicken is cooked through, 6-8 min per side.**

Meanwhile, wrap tortillas in foil. Place tortilla packet on the grill next to chicken. Close lid and grill, flipping once, until warmed through, 5-6 min. Remove tortilla packet from the grill and set aside.

Thinly slice chicken. Stir together honey and hot sauce in another medium bowl. Add chicken, then toss to coat. Divide potato wedges and tortillas between plates. Top tortillas with spring mix, chicken, pickled cucumbers, tomatoes and cheese. Drizzle half the ranch dressing over wraps. Serve remaining ranch dressing alongside for dipping.