Heat olive oil in a skillet over medium heat.
Add diced onions and bell peppers to the skillet, sauté for 5–7 minutes.
Sprinkle taco seasoning and stir in the cooked chicken, mixing well.
Cook for another 2–3 minutes until heated through.
Lay one tortilla in another skillet and sprinkle half with shredded cheese.
Spoon the chicken mixture over the cheese, then add more cheese on top before folding.
Cook for 2–3 minutes on each side until golden brown and crispy.
Remove from heat, cut into wedges, and serve with sour cream and salsa.