4 servings (serving size: 1 fajita and 1 cup chicken mixture)
1 tablespoon olive oil, divided
2 cups bell pepper strips
2 cups thinly sliced onion
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon ground black pepper
1 pound skinless, boneless chicken breast, cut into 1-inch strips
2 tablespoons fresh lime juice
4 (8-inch) flour tortillas
1/4 cup shredded Mexican-blend cheese
How to Make It
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell pepper and next 5 ingredients (bell pepper through black pepper); sauté 10 minutes or until vegetables are tender. Remove mixture from skillet.
Heat 1 teaspoon oil over medium-high heat. Add chicken; cook, stirring constantly, 5 minutes or until chicken is done. Return vegetable mixture to skillet. Stir in juice; cook until chicken mixture is thoroughly heated. Heat tortillas according to package directions.
Place 1 cup chicken mixture down center of each tortilla; sprinkle each portion with 1 tablespoon shredded cheese, and roll up.