Coat the chicken breasts in the oil, then rub all over with the fajita seasoning.
Grill the chicken over the barbecue on both sides until cooked through with no pink remaining. Add the onion and pepper wedges to the barbecue for the last 4 minutes.
Warm the tortillas as per pack instructions.
Slice up the grilled chicken and peppers into small strips, and serve in the warm tortillas with some of the salad, salsa, soured cream and guacemole toppings.
Cook's tip: Other grilled or barbecued meats would work just as well as chicken in the fajitas.
*All information included in this recipe has been provided by Santa Maria.