In a medium bowl, whisk together the fajita seasoning, lime juice and vegetable oil. Set aside.

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.

Heat the grill to medium-high heat, clean and oil the grates.

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.

Slice chicken against the grain into thin strips. Set aside.

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.

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.

Top each tortilla with a few slices of chicken, vegetables and top with your favorite fajitas toppings.

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