1 cup sliced bell pepper, plus olive oil for sautéing
1/2 cup sliced onion
1/4 cup store-bought low-sodium fajita or taco sauce
4 ounces sliced grilled chicken
2-3 flour or corn tortillas
In a pan, add a splash of olive oil, plus the bell pepper and onion, and let the vegetables cook down on medium-low heat for 10-15 minutes. Then, add the fajita sauce and chicken, and let the sauce and chicken heat through.
Remove the mixture from the heat, and toast the tortillas either in a pan or over an open flame until they start to crisp up (30-60 seconds per side). Remove the tortillas, and stuff them with the fajita mixture.