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 part of the prepared fajita seasoning.
• Mix well, then add the oil and mix until the chicken is coated.
• Cover and refrigerate.

Cook the chicken

• Heat a large skillet over medium-high heat and remove the chicken from the marinade.
• Cook the chicken 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, then the bell pepper and onion.
• Cook until tender, then sprinkle with garlic powder and salt.

Make the creamy fajita sauce

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

Assemble the wraps

• Lay a tortilla wrap flat and add 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 in the sides and roll into a tight wrap.

Toast the wraps

• Place the wrapped fajita seam-side down on a warm skillet and drizzle with oil.
• Cook on low heat for 2-3 minutes per side until golden.