In a skillet fry up your chopped bell peppers, onion and corn in some extra virgin olive oil.
While that's cooking, cut up your avocado and cherry tomatoes then put them to the side.
Your vegetables should now be done cooking, take them off the stove and put them to the side.
Warm up another skillet between medium and high. Prepare your wraps by lightly brushing a bit of extra olive oil on each side.
Spread the refried beans over each wrap.
Take your chopped chicken, cooked vegetables and cheese; place them on only 1/2 of each wrap so that the other side can fold over.
Place your quasidillas onto the hot pan and let each side cook until it has browned and cheese has melted.
Once they're done, place them onto plate, cut them down the middle and put your sour cream, salsa, tomatoes, avocado and jalapeños on top.