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 fully coated.
• Cover and refrigerate for at least 30 minutes, up to 2 hours.

Cook the chicken

• Heat a large skillet over medium-high heat.
• 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 peppers and onion.
• Cook for 5 minutes 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, adjusting seasoning and consistency with more or less water.

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.
• Cook for 2-3 minutes per side on low heat, drizzling with oil.