Sheet-Pan Chicken Fajitas


8 flour tortillas (each 6 inches)

3 bell peppers (1 red, 1 green, and 1 yellow), cut into 1/2-inch strips

1 large white onion, cut into 1/2-inch rounds

1/4 cup extra-virgin olive oil

Kosher salt

1 tablespoon chili powder

1 pound boneless, skinless chicken breasts, pounded 1/2 inch thick

1 lime, halved, plus wedges for serving

Sliced avocado, sour cream, salsa, and fresh cilantro leaves


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