Chicken Fajitas Ingredients 4 Tsp chili powder 1 Tsp Cumin 1/2 Tsp salt 4 Cloves Garlic 4 Tbsp lime juice 4 boneless skinless chicken breast halves 2 red or yellow bell pepper 2 small onion 8 flour tortillas Tsp = teaspoon / Tbsp = tablespoon Preparation  In medium bowl, combine chili powder, cumin, salt, garlic and lime juice; mix well. Add chicken, bell pepper and onion; stir to coat. Cover bowl; refrigerate at least 2 hours to marinate, turning once. Heat grill. Cut two 18x12-inch pieces of heavy-duty foil. Remove chicken an vegetables from marinade; discard marinade. Place half of chicken and vegetables on each piece of foil. Wrap each packet securely using double-fold seals, allowing room for heat expansion. Place tortillas on another sheet of heavy-duty foil; wrap securely. When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook chicken and vegetables 10 to 15 minutes or until chicken is no longer pink and vegetables are crisp-tender. Cook tortillas 2 to 3 minutes or until warm. Serve each chicken and vegetables packet with 2 tortillas. If desired, top tortillas with shredded lettuce, sour cream, guacamole and salsa.