Directions

1. Season the chicken with salt and pepper. Place in a shallow dish and spoon two-thirds of the lime juice over. Let sit for 15 minutes. Meanwhile, julienne the peppers and onion.
2. Prepare a stove-top griddle or an outdoor grill. Remove the chicken from the lime juice and discard the juice. Grill the chicken 5 minutes per side, or until the juices run clear when pricked at the thickest point. Remove to a cutting board to cool. Meanwhile, warm the tortillas on the grill, turning frequently until they begin to puff slightly, about 1 minute. Tear the chicken into thin strips.
3. Lay the tortillas on a clean surface. Beginning about a quarter of the way up the middle of the tortilla, layer equal amounts of each ingredient, ending with a drizzle of the remaining lime juice. Fold up the bottom quarter of each tortilla and roll away from you, tucking in the sides as you go. Serve seam side down.