Preheat your oven to 180°C. Line a baking tray with parchment paper.

Wash the green, yellow, and red bell peppers. Remove the seeds and cut them into strips.

Take the chicken breasts (about 400 g) and cut them into bite-sized pieces.

Place the chicken and peppers together on the prepared baking tray. Season everything with salt and black pepper. Top generously with shredded emmental cheese. Drizzle 1 tbsp of Olive Oil over them.

Bake the chicken and peppers in the preheated oven for 20-25 minutes, or until the chicken is cooked through and still juicy, and the cheese is melted and bubbly.

While the chicken is baking, prepare your toppings. Cut the avocado, remove the pit, and mash the flesh in a bowl. Season the mashed avocado with salt, black pepper, garlic powder, ginger powder, chili flakes, and a squeeze of lemon juice. Mix well to create a smooth mousse.

Cut the red onion into thin strips.

Wash and finely chop the parsley for freshness.

Once the chicken and peppers are ready, remove the tray from the oven.

Take one tortilla and spread a layer of cream cheese on it.

Add a portion of the baked chicken, peppers, and melted cheese mixture onto the tortilla.

Top with some red onion strips, a dollop of the avocado mousse, a sprinkle of fresh parsley, and some sliced jalapenos from a jar.

Carefully wrap the tortilla around the filling.

Enjoy this super delicious Chicken Fajita. They are so good, you'll want to make them all the time!