Heat one tablespoon of olive oil in a hot cast iron skillet over medium high heat and add the chicken tenderloins seasoned lightly with salt and pepper

Cook the chicken until it is no longer pink and has a light sear then remove the chicken to a plate and let it rest briefly

Add the sliced bell peppers and sliced onion to the same skillet and cook until the vegetables are tender and slightly caramelized about five to eight minutes

Slice the rested chicken into thin strips so it mixes easily with the vegetables

Return the sliced chicken to the skillet with the peppers and onions then add the fajita seasoning and the quarter cup of water

Stir well so the seasoning coats the chicken and vegetables and simmer briefly until the mixture thickens slightly

Sprinkle the mixture with chopped fresh cilantro for brightness

Warm the flour tortillas until flexible using a microwave or dry skillet

Spread a tablespoon of refried beans on each tortilla then top with the chicken and pepper mixture and sprinkle with Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese

Fold each tortilla into a wrap shape then wipe out the skillet and add the remaining tablespoon of olive oil spreading it evenly

Place each wrap seam side down in the hot skillet and cook until golden and crisp then flip and brown the other side until the cheese is melted and the exterior is nicely toasted

Serve immediately with lime wedges guacamole or salsa as desired