Cut red bell pepper lengthwise into strips, about ½ inch thick, then halve the strips widthwise. Cut ends off red onion and discard peel. Halve lengthwise; cut half the onion (whole onion for 4 servings) lengthwise into strips, about ¼ inch thick.

Open package of 10 oz (or 20 oz for 4 servings) chopped chicken breast and drain off any excess liquid. Heat 1½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add chicken, bell pepper, and onion to hot pan. Season with salt and pepper. Cook 2-3 minutes, or until veggies begin to soften and chicken begins to brown.

Add about half of the fajita spice blend (all for 4 servings) to pan with chicken and veggies. Cook 30 seconds, stirring constantly. Add 1 whole (or 2 whole for 4 servings) umami stock concentrate, ½ teaspoon sugar (1 teaspoon for 4 servings), and 1 tablespoon water (2 tablespoons for 4 servings). Cook 2-3 minutes, or until chicken is fully cooked, stirring occasionally.

Stack 6 whole (or 12 whole for 4 servings) flour tortillas on damp paper towels; wrap with paper towels. Microwave for 30 seconds, or until warmed and pliable.

Divide tortillas between plates. Fill with chicken and fajita veggies. Drizzle with 2 oz (or 4 oz for 4 servings) creamy vegan chimichurri sauce. Garnish with ¾ oz (or 1½ oz for 4 servings) cotija cheese. Drizzle with 1 tsp (or 2 tsp for 4 servings) Cholula sauce to taste (or omit). Enjoy!