Directions:

1. Marinade for Chicken: Mix lime juice, chipotle peppers in adobo, sauce from peppers, garlic, cumin, salt and black pepper in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 1 hour.
2. Black Bean Spread: Heat olive oil in large skillet on medium heat. Add green onions, jalapeño peppers and garlic; cook and stir 3 minutes or until softened. Cool slightly. Place in bowl of food processor with black beans, sour cream, lime juice, cilantro leaves, cumin, salt and black pepper; cover. Process until well blended. If mixture seems too thick, add 1 tablespoon water at a time until creamy and spreadable. Keep warm as directed above or refrigerate and reheat when ready to serve. Prepare just before grilling.
3. Fajita Vegetables: Heat olive oil in large skillet on medium high heat. Add onions, green and red bell peppers and fajita seasoning; cook and stir 5 minutes or until vegetables are tender crisp. Prepare just before grilling.
4. Preheat grill. Remove chicken from marinade. Discard any remaining marinade.
5. Grill chicken over medium heat 6 to 8 minutes per side or until cooked through; turning occasionally. Slice chicken into ¼ inch thick slices.
6. Place flour tortillas on grill just until warmed, about 10 to 15 seconds.
7. Wrap Build: Spread Black Bean Spread across center of each tortilla. Divide Fajita Vegetables and chicken strips evenly among tortillas. Sprinkle each with cilantro. Fold tortillas over fillings. Serve each fajita wrap with a lime wedge.