Directions

1. In a medium bowl, whisk together the fajita seasoning, lime juice and vegetable oil. Set aside.
2. Using a meat tenderizer, pound into uniform thickness, approximately 1/2 inch. Add the chicken to the marinade. Cover and chill for 1-12 hours.
3. Heat the grill to medium-high heat, clean and oil the grates.
4. Remove the chicken from the marinade, discarding the leftover marinade, and add the chicken to indirect heat on the grill. Cook for 7-8 minutes on each side. Cooking time will vary based on thickness of chicken. Internal temperature should be 165°F. Continue to flip every 2-3 minutes until it reaches the desired temperature. Remove and allow to rest for 5 minutes before slicing.
5. Slice chicken against the grain into thin strips. Set aside.
6. If preparing the vegetables indoors, heat a large skillet over medium heat and add the vegetable oil. Add the cut bell peppers and onion. Cook for 10-12 minutes, or until vegetables are soft. Toss with the fajita seasoning and spritz with fresh lime wedges.
7. If preparing the vegetables on the grill, use a grill basket. Toss the vegetables in the vegetable oil and then add to the basket. Toss every 2-3 minutes to get evenly cooked until soft, but still snappy. Remove and toss in the fajita seasoning and fresh lime.
8. Top each tortilla with a few slices of chicken, vegetables and top with your favorite fajitas toppings.
9. If you've tried this recipe, come back and let us know how it was in the comment or star ratings.