Add the cubed chicken, sliced bell peppers, and red onion to a large bowl. Drizzle with a tbsp of olive oil and season generously with the ‘Ritas & Fajitas Rub. Toss until everything is evenly coated.

Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the chicken and vegetable mixture and cook until the chicken is cooked through and the peppers and onions have begun to soften. Add the minced garlic during the last minute of cooking and sauté just until fragrant. Remove from the heat and set aside.

Line a baking sheet with parchment paper. Place the tortillas on the sheet and brush both sides with olive oil.

Spoon the fajita mixture onto one half of each tortilla, then top generously with grated pepper jack cheese.

Fold the tortillas in half and press firmly to seal. Sprinkle a little extra cheese on top.

Bake for 15-20 minutes, or until the tortillas are golden and crispy and the cheese is melted and bubbling.

Serve with cilantro, lime wedges, and some sour cream or ranch for drizzling or dipping—I served with sour cream and Blues Hog Jalapeño Lime Ranch.