Chicken Fijitas

1 ld boneless chicken breasts, cut into 1/4 inch strips
1 tsp cumin
1 tsp chili powder
1/2 tsp Pepper
1 green, red, or yellow bell pepper seeded and sliced
1 cup sweet onion sliced
1/4 cup lime juice

For Serving Day:
12 (6-inch)flour tortillas
8-oz (2 cups) grated cheddar cheese
1 cup salsa
Sour Cream

Preparation:
Slice onion and bell pepper. Cut chicken into ¨ù inch slices. Store in refrigerator until ready to use.
Sprinkle chicken on all sides with cumin, chili powder and black pepper. Spray large skillet with cooking spray. Heat. Add bell pepper and onion; cook over high heat stirring constantly until vegetables are lightly browned. Add chicken, stirring constantly until chicken is no longer pink. Add lime juice; toss to combine. Cool. Put into labeled freezer bag. Freeze

To Serve:
Thaw completely. Reheat meat mixture in large skillet until heated through. Warm tortillas in microwave if desired. To assemble Fajitas, place an equal amount of chicken mixture onto center of each tortilla, an equal amount of cheese, 1-2 TB sour cream and 2 TB. salsa. Roll tortillas to enclose filling.

For Dee Bianucci and Leslie