3 tablespoons gf chipotle hot sauce 2 garlic cloves, minced 1/4 cup plus 1 Tablespoon olive oil 2 Tablespoons fresh lime juice 1 pound chicken breasts, boness, skinless and sliced in 1/4" thick strips 8 gf corn tortillas 1 medium red bell pepper, cut into 1/3" thick strips 1 medium yellow pepper, cut into 1/3" thick strips 2 medium red onions, halved and sliced lengthwise 1/3" thick salt and pepper 1/4 cup fresh cliantro, chopped
In a large bowl, combine chipotle sauce, garlic, 2 tablespoons oil and lime juice. Add chicken and marinate for 30 minutes.
Preheat oven to 250 degrees F.
Heat a large skillet. Add tortillas one at a time, warming them quickly over high heat, turning once until softened, about 15 seconds per side. Wrap in foil and keep warm in oven.
Heat 2 tablespoons oil in skillet until almost smoking. Add red and yellow peppers and cook, stirring until tender and lightly charred, about 5 minutes. Season with salt and pepper, transfer to a large plate and keep warm in oven.
Add remaining 1 tablespoon olive oil to skillet and heat just until smoking. Add half the chicken to the skillet in a single layer, season with salt and pepper and cook until browned. Transfer to a plate and cook remaining chicken. Return all chicken to skillet; continue cooking 1 minute.
Mound chicken on a plate and serve it with tortillas, onions and peppers. Serve cilantro as a garnish. Let everyone assemble their own fajita.
Fajitas can be served with gf sour cream, guacamole and or pico de gallo.