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!
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.