Wash the courgettes, the aubergines and the peppers and cut the courgettes into rounds, the aubergines into cubes and the peppers into strips.
Peel the garlic clove and mince the onion, put them in a pan with 4 spoons of extra virgin olive oil and let them stir-fry.
Once the onion is transparent and the garlic is slightly golden, add the courgettes and the aubergines, then stir, reduce the heat and let them cook for 5 minutes with the lid on.
Then, add peppers in the pan, add salt and keep cooking for about 15 minutes. In the last 5 minutes, add the "pronti di pollo" you had cut into slices.
Preheat the oven at 180°C, wrap the tortillas in aluminium foil and heat them for 10 minutes. In the meantime, mash the avocado pulp with a fork.
When the 10 minutes are over, take the freshly baked tortillas and distribute the avocado pulp at the centre of each one of them; then, add vegetables and the yogurt sauce.
Fold the tortillas over and immediately serve the chicken and pepper fajitas!