Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add the onion, bell peppers, and jalapeño; stir-fry 12 minutes or until
crisp-tender. Remove bell pepper mixture from skillet; stir in cilantro,
salt, black pepper, chili powder and cumin.
Heat 1 teaspoon oil in skillet over medium-high
heat. Add chicken, fajita sauce and lemon juice; sauté 3 minutes or
until done. Return pepper mixture to skillet; cook 1 minute or until
thoroughly heated.
Heat Tortillas according to package. Divide
chicken mixture evenly among tortillas; sprinkle with cheeses and roll
up.
