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In a medium mixing bowl, combine chicken, 1 teaspoon salt, and taco/Mexican seasoning and stir until combined. Set aside.
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Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Once hot, add red bell pepper, onion, and remaining 1 teaspoon salt and cook for about 8-10 minutes, stirring occasionally, until vegetables are softened and starting to brown. Remove veggies from pan and set aside (keep warm).
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Add remaining 1 tablespoon canola oil to pan. Once hot, add chicken and cook for about 3-5 minutes per side, until cooked through. Remove from pan.
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To assemble wraps, fill each tortilla with guacamole, sour cream, lettuce, cheese, chicken, and cooked veggies. Roll up each wrap, cut in half and serve. Enjoy!