Give this dish some heat. Add your favorite hot pepper along with the sweet peppers.

In a large bowl, combine lime juice, garlic, chili powder and ground cumin. Add the chicken slices. Stir until the chicken is well coated. Marinate for 15 minutes.

In a pan on the grill or over medium-high heat on the stovetop, cook chicken for about 3 minutes, or until it's no longer pink.

Stir in the onions and peppers. Cook 3 to 5 minutes, or until the chicken and veggies are done to your liking.

Chicken is cooked safely when it reaches 165 degrees.

Divide the mixture evenly among the tortillas. Top each with 2 teaspoons of salsa, 2 teaspoons of sour cream and 2 teaspoons of shredded cheese.

Roll up the tortillas and serve.

• 1/4 cup lime juice
• 1 or 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3 pounds boneless, skinless chicken breasts, cut in 1/4-inch strips
• 1 large onion, sliced
• Half a green bell pepper, slivered
• Half a red bell pepper, slivered
• 12 low-fat, whole-wheat 8-inch tortillas
• 1/2 cup salsa
• 1/2 cup fat-free sour cream
• 1/2 cup low-fat shredded cheddar cheese