Cook the Chicken
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Season the chicken tenderloins lightly with salt and pepper, then add them to the pan. Cook until fully cooked through and golden. Remove the chicken from the skillet and set aside.

Sauté Vegetables
In the same hot skillet, add the sliced bell peppers and onions. Cook for 5 to 8 minutes, stirring occasionally, until the vegetables are tender and slightly charred. While the veggies cook, slice the cooked chicken into small strips or bite-sized pieces.

Simmer Filling
Return the sliced chicken to the skillet with the vegetables. Sprinkle the packet of fajita seasoning over the mixture and pour in the 1/4 cup of water. Stir well to combine. Bring to a simmer and cook for 1-2 minutes until the sauce thickens and coats the meat and veggies. Stir in the fresh cilantro.

Assemble
Warm the tortillas in the microwave for 15-20 seconds to make them pliable. Spread about 1 tablespoon of refried beans onto the center of each tortilla (this acts as the glue). Top with a generous portion of the chicken and veggie mixture, followed by a sprinkle of the Mexican blend cheese. Fold the sides of the tortilla in, then roll it up tightly like a burrito.

Toast
Wipe out the skillet carefully to remove any stuck-on spices (to prevent burning). Add the remaining 1 tablespoon of olive oil and heat over medium. Place the wraps in the skillet, seam-side down first. Cook until golden brown and crispy, about 2-3 minutes per side.