Step 1

Preheat oven to 400°F. Spray a rimmed baking sheet with non-stick cooking spray.

Step 2

In a small mixing bowl whisk together chili powder, cumin, paprika, garlic powder, 1 ½ tsp salt and ½ tsp pepper. Add chicken strips and 1 tbsp of oil and toss to combine. Set aside.

Step 3

Spread bell peppers and yellow onion onto baking sheet.

Step 4

Top with seasoned chicken strips then sprinkle minced garlic over top.

Step 5

Drizzle remaining olive oil over top then toss everything together evenly coat. Spread into an even layer working to keep chicken from overlapping.

Step 6

Roast in preheated oven until veggies are tender and chicken has cooked through, about 18 - 25 minutes (check a few of the larger pieces of chicken to make sure they are fully cooked in the center).

Step 7

Either wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking or heat them in a hot dry skillet on top of the stove for a minute or two per side.

Step 8

Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with more salt to taste and toss to coat.

Step 9

Serve filling warm in warm tortillas with toppings of choice.