Twice Grilled Chicken Fajitas

Grilled chicken and sautéed veggies wrapped in a flour tortilla that's then grilled crisp. Oh, there are many great fajita seasoning mixes on food.com.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 2  teaspoons  fajita seasoning mix (more to taste if desired)
• 1  orange, juiced
• 1⁄2 cup cilantro, chopped
• 1⁄2 cup olive oil
• 1⁄2 cup lime juice
• 1  lb  skinless boneless chicken breast (can use chicken tenders)
• 1  large red onion, thinly sliced
• 2  large green bell peppers or 2  large red bell peppers, cut into thin strips
• 12 (10 inch)  flour tortillas, softened
•  sour cream (optional)
•  monterey jack cheese (optional)
•  guacamole (optional)

Directions

1. Combine first five ingredients; mix well. Add chicken to marinade and marinate 30 to 60 minutes.
2. Remove meat from marinade. Heat grill and cook until done, about 4-5 minutes on each breast side. Tenders may take less time.
3. Remove to cutting board and slice into long strips.
4. While meat is cooking, lightly sauté the onion and peppers in reserved marinade. (Note: You can sauté on the grill in a cast-iron skillet.).
5. Place some of the chicken and onion/pepper mixture on each flour tortillas. You can add cheese, also, Roll tortilla around filling and if necessary, fasten with a wooden pick to keep fajita together.
6. Place rolled fajitas back on grill and baste with reserved marinade. Cook just until golden brown on all sides.
7. Serve with sour cream, cheese and guacamole, if desired.