Season the chicken breasts with salt and pepper.

Heat olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes on each side until golden brown and cooked through (165°F).

While the chicken rests, slice the bell pepper into thin strips and cut the avocados into slices.

Lay the tortillas flat, then layer with lettuce, sliced chicken, bell peppers, and avocado.

Drizzle with sauce, adding chili flakes or lime juice if desired.

Fold in the sides of the tortilla and roll tightly.

Slice each wrap in half diagonally and serve with extra sauce.