Oven: Pre-heat the oven to 200°. Heat the dices for 8-12 minutes.
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.
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.
400 g Chicken slices, kebab or dices
1 canned corn
2 bell peppers
1-2 dl yogurt or sour cream