Heat olive oil in a large skillet on medium high. Brown chicken stirring occasionally. Cook for 3-5 minutes, or until chicken is just cooked through. Set aside.
Saute onions with remaining olive oil for 2 minutes.
Add bell peppers, sprinkle with fajita seasoning, and add ⅓ cup water. Toss to combine.
Add chicken and saute for 2-5 minutes, until vegetables are cooked to your liking. Add remaining water if desired.
Warm tortillas by placing directly on the stove element (gas or electric) on medium, flipping with tongs a couple of times until warmed through and lightly browned. Or wrap them in a damp paper towel and microwave for 30 seconds
Serve chicken mixture on warmed tortilla shells and garnish as desired. Wrap and eat!
Notes
Nutrition calculated without optional toppings.Refrigerate chicken fajitas in a sealed container for about 3-4 days.Use chopped leftovers to make a quick and easy chicken taco soup.