Toss diced chicken breast with the Southwest seasoning and 1 tablespoon of olive oil until evenly coated. Let marinate for about 5 minutes.

Slice the red bell pepper and red onion into thin strips. Chop cilantro and prepare avocado by slicing it in half and dicing the flesh.

In a small bowl, combine sour cream or Greek yogurt with freshly squeezed lime juice and a pinch of salt. Mix until smooth.

Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Cook the marinated chicken for 5-6 minutes, stirring until browned and cooked through.

Sauté the sliced red bell pepper and onion in the skillet for 3-4 minutes until slightly tender but still crisp.

Combine the cooked chicken with sautéed vegetables in the skillet and mix for a minute. Remove from heat.

Warm the tortillas and spread lime crema on each tortilla, followed by the chicken and veggie mixture. Top with avocado, cilantro, and optional add-ins.

Cut each wrap in half if desired and serve immediately, or store in the fridge for later.