Instructions: Arrange chicken in 10 x 7-inch glass baking dish; add lime juice and 2 cloves of garlic. Toss to coat.

Cover; marinate in refrigerator for 30 minutes, stirring occasionally.

Spray large skillet with nonstick cooking spray; heat over medium heat until hot. Add chicken mixture; cook and stir 5 to 7 minutes until browned and no longer pink in the center.

Remove chicken from skillet; set aside. Drain excess liquid from skillet, if necessary.

Add bell peppers and remaining garlic to skillet; cook and stir about 5 minutes or until pepper are tender. Sprinkle with cumin, salt, and ground red pepper. Return chicken to skillet.

Cook and stir 1 to 2 mintues.

Spread 1 teaspoon sour cream on 1 side of each torilla. Spoon chicken and pepper mixture evenly over sour cream; fold bottom of tortilla and roll up sides. Serve with salsa, if desired.

NOTE: Personally I like quacamole and pico de gallo on my fajitas in addition to the salsa.

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