Chicken fajitas with bell peppers

Peel the onion and cut it into thin slices. Set it aside in a bowl.

Wash the bell peppers, remove the seeds and white ribs, then cut them into strips. Keep them separate.

On the cutting board, cut the chicken breasts into thin strips. Season lightly with salt and pepper.

In the nonstick skillet, heat the oil over medium heat. Add the onion and cook for 2 min without browning.

Add the chicken strips to the skillet with the onion. Brown for 5 min over medium heat, stirring often.

Sprinkle the cumin and paprika over the chicken. Mix well to coat the pieces. Cook for 1 min.

Add the bell pepper strips to the skillet. Cook everything for 3 min over high heat so they stay crunchy.

Drizzle with the lime juice. Taste and adjust the seasoning if needed.

Warm the tortillas for 30 seconds in the hot, dry skillet to soften them. Keep them covered in a shallow bowl.

Spoon the chicken and pepper mixture into the tortillas. Add the crème fraîche and roll them up like a burrito.