Additional condiments of your choice: salsasour cream, guacamole, hot sauce, cheese, fresh cilantro
Using a meat tenderizer or simply butterflying the chicken breasts, pound or cut into uniformly thin pieces. Rub chicken with 1 tablespoon of fajita seasoning.
Heat grill to medium-high heat, clean and oil grates.
Meanwhile, heat a large skillet with vegetable oil over medium-high heat. Add cut bell peppers and onion. Cook for 10-12 minutes, or until vegetables are soft. Toss with remaining 1 tablespoon fajita seasoning.
Add 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 degrees.
Slice chicken against the grain into thin strips. Set aside.
Add chicken to bell peppers and onion, toss to combine.
Spoon chicken and vegetable mixture into a warm flour tortilla and top with avocado slices, freshly squeezed lime juice and your choice of additional toppings.
If you've tried this recipe, come back and let us know how it was!