Preheat a large skillet over medium-high heat until shimmering, about 2 minutes.

Add sliced chicken and olive oil, sprinkle fajita seasoning, then cook—stirring occasionally—until golden brown and cooked through, about 6–8 minutes.

Toss in colorful bell peppers and onion. Sauté, stirring often, until vegetables are tender-crisp and vibrant, about 4–5 minutes.

Wrap flour tortillas in foil and heat in a 350°F oven for 5 minutes, or microwave under a damp towel for 30 seconds.

Lay a warm tortilla flat, layer chicken-veggie mix, then dollop sour cream, avocado slices, fresh cilantro, and a squeeze of lime.

Fold sides over filling and roll tightly. Serve immediately to savor the warm, juicy, smoky flavors in every bite.