• Before starting, preheat the oven to 425°F.
• Wash and dry all produce.
• Peel, then cut half the onion into 1/2-inch slices (use whole onion for 4 servings).
• Core, then cut pepper into 1/2-inch slices.
• Roughly chop half the cilantro (use all for 4 servings).
• Zest lime. Into a medium bowl, juice half the lime. Cut remaining lime into wedges.

• To another medium bowl, add peppers, onions, half the Mexican Seasoning and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
• Pat chicken dry with paper towels.
• To one side of a parchment-lined baking sheet, add chciken, 1/2 tbsp (1 tbsp) oil and remaining Mexican Seasoning. Season with salt and pepper. Toss to coat.
• Roast chicken in the middle of the oven for 18-22 min, flipping halfway through.
• While flipping chicken, add seasoned veggies to the other side of the baking sheet. Continue roasting until veggies are tender-crisp and chicken is cooked through.**

• Drain pineapple, reserving juice. 
• Heat a large non-stick pan over medium-high.
• When hot, add pineapple and 1/2 tbsp (1 tbsp) sugar to the dry pan. Cook for 3-4 min, stirring often, until tender and golden.
• Transfer to the medium bowl with lime juice (from step 1).

• Meanwhile, wrap tortillas in foil, then place in the top of the oven for 4-5 min, until warm. (TIP: You can skip this step if you don't want to warm the tortillas!)

• To a small bowl, add sour cream, lime zest, and 1/2 tbsp (1 tbsp) reserved pineapple juice. Season with salt and pepper. Stir to combine.
• To the bowl with pineapple, add cilantro. Stir to combine.

• Cut chicken into 1-inch slices.
• Spread crema on wraps. Top with spring mix, chicken, veggies and pineapple salsa.
• Squeeze over a lime wedge.

If you've opted to get chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook turkey breast portions.