Place chicken breast in container, pour marinade over the chicken. Mix well.
Use immediately or allow to marinate for 30 minutes to 1 hour.
Discard excess marinade.
Preheat grill to medium-high heat (about 400-425 degrees F). You want an indirect side and direct side. The indirect side should be registering about 400-425 degrees F.
Pull one sheet of foil to wrap the tortillas in. Fold edges over so the tortillas are wrapped completely. Set aside and make a note that they will go on the grill last.
Prep 12 medium size foil sheets by tearing them all about the same size and spray the inside part with non-stick spray.
Place chicken in the middle of each pack.
Top with bell peppers, onions, and jalapeno peppers.
Fold your pack and pinch the edges making sure to leave a little room for air flow. Do not pack them so tight that the air can't move in them.
Toss the packs on the indirect side for about 15- 20 minutes. Then move them to the direct side for about 3 to 5 minutes. You can carefully look inside the packs to check to see how they're doing. I always leave one close the edge of the grill that I can peek inside at the 15 minute mark. Then I check them every 3 to 5 minutes from that point, depending on how they are doing.
During the last 5 minutes of cooking toss your fajita pack on the indirect side of the grill. Cook for about 4-5 minutes, flipping once.
Remove from grill and open carefully.
Scoop the ingredients out and pile them on top of tortillas. Squeeze some fresh lime and sweet chili sauce over top of each tortilla. Toss some cilantro on top along with some red pepper flakes for the adventurous eaters!
Load them up with all your favourite toppings. Go nuts. The more the better!
Serve with a big old fajita loving smile!
Makes 12 packs.