Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and no longer pink, about 5-7 minutes.

Sprinkle the fajita seasoning over the chicken and mix thoroughly. Cook for an additional 2-3 minutes.

Add sliced bell peppers, onions, and minced garlic to the same skillet. Sauté for about 5-6 minutes until tender.

Warm tortillas in a separate pan or microwave for 15-20 seconds until soft.

Spread chicken and veggie mixture onto each tortilla. Top with shredded cheese.

Roll the sides of the tortilla in and then fold from the bottom to complete the wrap. Serve warm with optional toppings.