- Wash bell peppers, remove the stem and seeds. 
- Slice bell peppers into thin strips (about ½ inch thick) and place in a bowl. 
- Chop onion similar in size to peppers, add sliced onions to same bowl.
- Add avocado oil, oregano, salt and pepper to the bowl and mix together so the vegetables are evenly coated.
- In a separate bowl, mash 2 avocados with 1 tsp of lime juice to create a simple guacamole. Add in any preferred additions, such as onions, cilantro, etc. Season to taste and set aside.
- Over medium/high heat, add bowl of peppers and onions to large skillet.
- Using a higher heat, you are able to slightly char vegetables. 
- As the veggies cook down, take your rotisserie chicken and using a fork, shred the chicken into a bowl
- Once vegetables are cooked down to a slightly soft yet still crisp texture, add the shredded chicken in and mix together. 
- Cook the chicken, peppers, and onions together for 3 - 4 minutes.
- Heat your tortillas using your favorite method, I prefer using a pan with no oil, and flipping the tortilla every 30 seconds or so. 
- Place your tortilla on a plate, spread a layer of guacamole, add the chicken fajita mixture and enjoy!