Flavorful Chicken Fajitas

• 4 tablespoons canola oil, divided

• 2 tablespoons lemon juice

• 1-1/2 teaspoons seasoned salt

• 1-1/2 teaspoons dried oregano

• 1-1/2 teaspoons ground cumin

• 1 teaspoon garlic powder

• 1/2 teaspoon chili powder

• 1/2 teaspoon paprika

• 1/2 teaspoon crushed red pepper flakes, optional

• 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips

• 1/2 medium sweet red pepper, julienned

• 1/2 medium green pepper, julienned

• 4 green onions, thinly sliced

• 1/2 cup chopped onion

• 6 flour tortillas (8 inches), warmed

• Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream

In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add chicken. Turn to coat; cover. Refrigerate 1-4 hours

1. In a large cast-iron or other heavy skillet, saute peppers and onions in remaining 2 tablespoons oil until crisp-tender. Remove and keep warm.

2. Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.

3. Spoon filling down centers of tortillas; add toppings as desired. Fold in half.