Start by slicing the chicken breasts into thin strips and placing them into a bowl. Sprinkle over half of the fajita seasoning and leave to one side. Slice the peppers and red onion.

Cut the avocado in half, remove the stone and scoop the flesh into a bowl using a spoon. Season with half the juice lime, salt and pepper. Use a fork to mash the avocado to a chunky consistency. In another bowl add chopped baby plum tomatoes, sliced spring onions, red wine vinegar, sugar, a pinch of salt and a generous twist of pepper. Mix well and leave to one side.

Place a large frying pan onto the stove and turn the heat to high. Add half the oil and when hot, add the sliced chicken. Cook for 5-6 minutes turning the chicken a few times to make sure it's well-coloured and just cooked through. Remove the chicken from the pan and add the remaining oil to the same pan and add the sliced peppers and red onion along with the rest of the packet of fajita seasoning. Cook for 3-4 minutes until the peppers start to soften. Add the cooked chicken back into the pan for a further 2 minutes. Squeeze over the remaining lime.

Heat the tortilla wraps either in a dry frying pan, oven or microwave until just warm. Serve the chicken and peppers in the middle of the table along with the warmed tortillas, the smashed avocado, the tomato salsa, sour cream and grated cheese. Build away!