This recipe, I pinned so long ago, it comes from I Heart Eating.
1 tablespoon vegetable oil
1 red bell pepper, seeded and diced
1/2 onion, diced
1 clove garlic, minced
1/2 tablespoon taco seasoning (I would change this next time and use my own fajita seasoning)
1 tablespoon lime juice (fresh or Nellie & Joe's)
Pinch brown sugar
2 cups shredded cooked chicken (you can make a full batch and use it for other meals)
1 cup shredded Mexican cheese blend
About 12 small (soft taco sized) flour tortillas
Add about 1 ½ - 2 tablespoons of filling to the bottom of each tortilla.Preheat oven to 415 F. Use a cookie sheet and spray with cooking spray.
In a skillet over medium low heat, warm the vegetable oil. Add diced pepper and onion, and cook until veggies are soft 3 or 4 minutes. Add the garlic, and cook for about 30 seconds and don't let it burn. Add taco or fajita seasoning, and cook for 30 seconds. Add the lime juice and brown sugar and chicken. Mix well, but be gentle.
Remove skillet from heat and let cool for a few minutes.
Lightly spray tortillas with the cooking spray. Bake 15-20 minutes, or until crisp.
Sprinkle cheese evenly over chicken mixture.
Roll the bottom over the mixture, then tuck in the sides and then roll tortilla up. I like to press them down a bit so they stick. Place seam side down on prepared cookie sheet.
Serve with sour cream and salsa. I also served this with yellow rice and refried black beans.