Directions:

Heat oil in medium skillet over medium-high heat. Add bell peppers and onion. Cook, stirring constantly for 3 to 4 minutes or until tender; remove from skillet.

Add chicken to skillet; cook, stirring constantly, for 4 to 5 minutes or until no longer pink in center.

Add onion-pepper mixture and jalapenos (optional); heat through. Squeeze juice from a cut lime over cooked chicken just before removing from the heat.

Spread 1 tablespoon guacamole and 1 tablespoon salsa on each tortilla. Top with 1/2 cup chicken mixture and 2 tablespoons cheese; fold into fajitas. Serve with sour cream, more salsa, shredded lettuce and fresh cilantro.