Heat a skillet over medium heat. Add 1 tablespoon of butter.

While the skillet is heating and the butter is melting, chop the chicken into small pieces. Sprinkle with the taco seasoning. Add to the skillet and cook, stirring often, until cooked through, about 5 minutes. Remove chicken from the skillet and set aside.

Dice the bell pepper and onion. Melt the remaining tablespoon of butter in the skillet and add the pepper and onion. Cook over high heat until softened with blackened bits on the peppers. Remove from the heat and add to the chicken.

Wipe the skillet clean and spray with non-stick cooking spray. Heat over low heat. In a small bowl, whisk together the eggs and milk. Add to the skillet and cook the eggs, stirring often, until cooked through. Salt and pepper eggs, if desired. Add to the chicken and peppers.

Heat the tortillas in a small skillet until warm and pliable. Spread each tortilla with a bit of the guacamole.

Top with the chicken, vegetable, and egg mixture. Roll tortillas tightly closed.

Serve with salsa.