toppings of choicewe like salsa, sour cream and guacamole
Toss chicken with 1 tablespoon olive oil, lime juice and Fajita seasoning.
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then cook chicken in two batches until cooked through on the inside and lightly charred on the outside, about 2-3 minutes per side. Remove from skillet and set aside on a plate.
Place onions in skillet and cook over medium-high heat until fully softened and lightly browned, about 4-5 minutes. Remove and set aside on a plate.
Place peppers in skillet and cook over medium-high heat until cooked to your liking.
Once peppers are done, place chicken and onions back in skillet and toss for 30-60 seconds over medium-high heat, until heated through. Serve chicken filling immediately with warmed flour tortillas, and your favorite toppings.
Peppers: I always try to use three different colors of bell peppers, it looks so pretty! If you're not a fan of green peppers, feel free to skip it and use another red or yellow instead. If you're wondering how to slice them without making a mess with the seeds, see my guide on how to cut a bell pepper!
Onion: My preference here is a white onion, but yellow works just as well.