Place chicken in a bag and season with lime juice, cumin, garlic powder, onion powder, chili powder, paprika, himalayan salt, and ground black pepper. Marinade for 30 min.
Meanwhile, heat a non-stick skillet to medium heat and add olive oil. Cook both peppers until softened. About 8 minutes. Remove from heat and place on a plate lined with paper towels to soak off some of the olive oil.
Heat grill to 350 degrees and cook chicken until no longer pink in the middle. About 5 minutes per side. Once cooked, slice into strips
Assemble fajitas by laying a wrap flat down and filling half with the chicken and peppers and sprinkling with desired cheese amount. Fold over other side of wrap to form a half circle.
Heat a panini press and place the fajita inside. Close and cook until crispy on the outside. If you do not own a panini press you can use a pan and lightly spray with cooking spray and crisp each side pressing down with a spatula and flipping after about 2 minutes.
Serve with salsa and plain greek yogurt for dipping!