1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon salt
2 cloves garlic, finely chopped
Juice from 1 lime
1/4 cup olive oil
4 boneless skinless chicken breasts, cut into 1/2″ strips
1 each red, yellow and green bell pepper, sliced into thin strips
1 small onion, thinly sliced
8 to 12 fajita or taco size flour tortillas
In a medium bowl or in a ziploc bag, mix chili powder, cumin, salt, garlic, olive oil and juice. Add chicken, peppers and onions, stir to coat. Cover bowl or seal bag, refrigerate at least 2 hours or overnight to marinate.
Spray 4 large sheets of heavy duty foil with cooking spray. Remove chicken and vegetables from marinade. Place some chicken and vegetables on center of each sheet. Bring up 2 sides of foil so edges meet. Seal edges. Place packets on grill over medium heat.
Cook chicken and vegetables 12 to 20 minutes or until chicken is no longer pink in center. Open foil carefully to allow hot steam to escape. Serve chicken and vegetables on warm tortillas topped with lettuce, sour cream, cheese and salsa.