Preparations: 

Chicken wraps:

Oven: Pre-heat the oven to 200°. Heat the dices for 8-12 minutes.

Salad:

Rinse and cut the bell peppers into pieces. 
Heat on a hot pan for 1-2 minutes or until soft. 

Rinse the salad.
Drain the water from the canned corns.
Heat the wraps in the oven for 4-5 minutes or on a pan/grill.  

Dressing:

Cut the avocado into pieces and put it in a bowl. Add yogurt/sour cream. 
Mix it well together with a fork or use a blender.
Add lime juice and season with salt and pepper.