Step 1

Preheat oven to 425F. Line a large baking sheet with parchment paper. Grease the parchment paper with cooking oil spray or brush with vegetable oil.

Step 2

In a large mixing bowl, add the cubed chicken and fajita seasoning. Toss to coat chicken completely in seasoning. Set aside while oven preheats.

Step 3

In a large skillet, heat oil over medium heat. Add cubed chicken and cook until browned, about 5 minutes. Transfer the cooked chicken to a plate and set aside.

Step 4

In the same skillet, add onion, red pepper, and green pepper. Sauté until soft, about 3-4 minutes. Return the cooked chicken to the skillet and stir to combine with the veggies. Remove from heat and set aside.

Step 5

Take one tortilla at a time and spread one-quarter of the filling into one side of the tortilla. Sprinkle with a 1/4 cup of cheddar cheese and 2 tablespoons Monterey Jack cheese. Fold the tortilla wrap in half and place on the lined baking sheet. Use the back of a flat spatula to gently press the tortilla down so that the top sticks to the mixture.

Step 6

Repeat with the 3 remaining tortillas.

Step 7

Spray the top of the folded tortillas with more cooking spray oil or brush oil on top to help crisp up the tortillas.

Step 8

Place the baking sheet in the middle rack of the oven and bake for 15 minutes until golden brown and crispy and the cheese is melted. If during baking you notice that the tortilla tops and flipping up, carefully press them back down using the back of a spatula or spoon.

Step 9

Cut each tortilla into 4 slices and serve with guacamole, salsa, and sour cream