Saute chicken breasts in a large pan (single layer) sprayed with Pam. When cooked through, but still moist, sprinkle with fajita or taco seasoning (about 1/3 pkg.), stir. Add onion and green pepper. Cook and stir briefly until hot. Veggies will be crisp tender.
Make each Fajita individually.
Spread tortilla with about 2 tbsp, refried beans down the center. Add cheese and microwave on high until cheese is soft and melted around the edges (about 15 seconds). Scoop a generous portion of chicken mixture on top of beans and cheese. Add chopped tomatoes. Fold bottom of tortilla up and fold or roll tightly enough to eat out of hand.
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