Make the fajita seasoning

• Combine the garlic powder, onion powder, paprika, red chili powder, minced garlic, cumin, salt and black pepper in a bowl.
• Mix well and set aside.

Marinate the chicken

• Place the chicken strips in a large bowl.
• Squeeze over the lemon juice and add the prepared fajita seasoning, then mix well.
• Add the oil and mix until the chicken is fully coated.
• Cover and refrigerate.

Cook the chicken

• Heat a large skillet over medium-high heat.
• Remove the chicken from the marinade and cook for 5-6 minutes per side until cooked through.
• Transfer to a plate and cover with foil to keep warm.

Cook the vegetables

• In the same skillet, add more oil if needed.
• Add the bell pepper and onion and cook until tender.
• Sprinkle with garlic powder and salt to taste.

Make the creamy fajita sauce

• In a bowl, combine the sour cream, mayonnaise, prepared fajita seasoning, lemon juice and water.
• Mix until smooth.
• Adjust the seasoning and consistency with more water if needed.

Assemble the wraps

• Take a tortilla wrap and add the cooked chicken, vegetables and a spoonful of creamy fajita sauce.
• Sprinkle with the mixed cheese blend.
• Fold the bottom half of the tortilla up, then fold the sides and roll into a tight wrap.

Toast the wraps

• Place the wrapped fajita seam-side down on a warm skillet.
• Cook on low heat, drizzling with oil, until golden and crisp.