In the bowl of a mini food processor - or in a cup with an immersion blender, combine the olive oil, lime juice, cilantro, garlic, jalapeno, and seasonings.

Blitz until the pepper is finely chopped and everything is well combined. Set aside.

Seed the bell peppers, slice into long strips, and place in a large Ziplock baggie.

Seed the Jalapeno peppers, slice VERY thinly, add to the bag of peppers.

Peel and slice the red onion into thin slices, add to the bag of peppers.

Trim the chicken breasts, slice into strips, and add to the bag of vegetables.

Pour the fajita marinade into the baggie of fajita ingredients. Seal, and shake gently or carefully massage to coat everything. Chill for at least two hours.

Get a medium fire going.

Divide fajita mixture among 4-6 sheets of foil that have been sprayed with nonstick spray. Fold the foil to seal in the filling - see post for how I fold them.

Arrange foil packets on your grill - in a single layer - and cook for about 20 minutes, or until the chicken is cooked through.

Spray a few flour tortillas lightly with pan spray, and cook directly on the grill for a minute or so on each side, just to heat through and char.

Serve the fajita mixture with heated tortillas, and your choice of toppings.