For the Fajitas:

• 1 1/2 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
• 3 bell peppers (green, yellow, red), cored and sliced into strips
• 1 yellow onion, thinly sliced
• 2 cloves garlic, minced
• 3 tbsp vegetable or canola oil
• 1 lime
• 1/4 cup fresh cilantro, chopped
• 8–10 small flour tortillas
• Optional toppings: sour cream, guacamole, pico de gallo, shredded cheese

For the Fajita Seasoning:

• 1 tbsp chili powder
• 1 1/2 tsp paprika
• 1 1/2 tsp cumin
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste