Cut Yellow Bell Pepper (1) in half, remove stem, seeds and pitch. Slice into strips and set aside.
Peel skin off Mango (1/2) and remove mango flesh from pit. Discard pit in dice into 1 inch pieces.
Remove the pit of the Avocado (1/2). Score avocado flesh without piercing the skin, making squares. Scoop out half of the avocado and place in a small bowl. Set aside.
Pat dry Skinless Chicken Breast (2) with paper towels and slice breasts into 1/2 inch slices.
In a saute pan, heat 2 teaspoons of canola oil over medium-high heat. When the oil is hot, add the chicken and cook for 3 minutes, stirring occasionally. Remove chicken from the pan and set aside.
In the same saute pan, add the pepper over medium-high heat and cook for 2 minutes.
Return the chicken to the pan along with the Poultry Seasoning (1 package) and 1/4 teaspoon each of salt and pepper. Cook for an additional 1 minute.
Remove from heat and fold in the mango, set aside and keep warm.
Heat a medium saute pan over high heat and add the Whole Wheat Tortilla (4) one at a time. Cook each side for 15 seconds until very hot.
Wrap the tortilla in foil to keep warm and set aside for plating.
Place 2 tortillas on each plate. Spoon the fajita mixture onto the tortillas and top with avocado and Sour Cream (1 package).