Place all ingredients for the vinaigrette in a food processor or blender and blend until emulsified. Refrigerate.
Place the ingredients for the marinade in a bowl and blend well.
Pour 1/2 of the marinade into a bowl or Ziploc bag. Add the chicken to the marinade.
Pour the other half of the marinade into another bag or bowl and add the sliced onion and peppers to it.
Let the chicken marinate for a few hours or overnight. (It is still taste great even if you don't have time to marinade, which was me today)
Heat a large sauté pan over medium high heat.
Add the vegetables (without the marinade) to the pan and cook, tossing until the veggies are crisp but golden brown. Remove from pan.
Add the chicken and marinade and cook for 2-3 minutes, or until chicken is fully cooked and slightly caramelized.
Toss the veggies back in with the chicken and warm slightly.
Wrap in tortillas or romaine lettuce leaves
Add your toppings
Drizzle with cilantro lime vinaigrette.