Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Drain chicken, pat dry, and separate pieces.

Combine pepper and onion mix, 2 tsp. olive oil, half the fajita seasoning (reserve remaining for chicken), and 1/4 tsp. salt in provided tray. Cover with a damp paper towel. Microwave covered until vegetables start to soften, 2-3 minutes.

Carefully remove tray from microwave. Stir in chicken, corn, and remaining fajita seasoning. Cover again with a damp paper towel. Microwave covered again until chicken is heated through, 3-4 minutes.

Carefully remove from microwave. Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

To serve, fill tortillas with chicken mixture and garnish with cheese, dressing (to taste), and crispy jalapeños (to taste). Bon appétit!

Turn oven on to 375 degrees. Let preheat, at least 10 minutes. Make sure to use conventional oven setting, not convection. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Drain chicken, pat dry, and separate pieces.

Combine pepper and onion mix, chicken, fajita seasoning, corn, 1/4 tsp. salt, and 2 tsp. olive oil in provided tray. Cover with foil.

Place tray on a baking sheet. Bake covered in hot oven until vegetables are tender and chicken is heated through, 20-25 minutes.

Carefully remove tray from oven. Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

To serve, fill tortillas with chicken mixture and garnish with cheese, dressing (to taste), and crispy jalapeños (to taste). Bon appétit!