Wrap tortillas in foil and warm in oven for 10 minutes. Pit, peel and cut the avocados into 1 cm cubes. Cut the chicken into thin slices. Divide chicken among the tortillas. Top chicken in each tortilla with 2 tablespoons Salsa, 2 tablespoons sour cream and chopped avocado. Use 1 lime wedge per fajita to squeeze juice over filling. Wrap or fold tortilla around filling. Serve hot.