1. We chop the breast from the chicken into thin strips. Place in a bowl and pour in the coriander, paprika, cumin, salt and pepper to marinate the chicken.
2. In a hot frying pan add the olive oil and sauté the marinated chicken. As soon as it gets color add the sweet chili sauce.
3. Cut into thin slices the peppers, the onion, finely chop the garlic and add them into the pan with the chicken.
4. After the mixture has been cooked, drain it to remove all the liquids, finely chop it and add the cream cheese inside and stir.

For the avocado

5. In a bowl add the avocado, the chopped coriander, the chopped tomato without the seeds, the olive oil, the zest and the juice of the lemons, salt, pepper. Mix well with a hand whisk.

For the setup

1. Preheat the oven to 180 degrees.
2. Cut the iceberg into thin strips.
3. Place a frying pan on the fire and heat your tortillas for 20-30 seconds.
4. Fill your tortillas with the avocado, the chicken mixture, the cheese and the iceberg and wrap.
5. Put in the oven for about 3 - 4 minutes.