Break from Tradition

• Chicken, onions and bell peppers are the traditional fajita filling, but you can make the recipe your own by using your favorite vegetables. Summer squash, asparagus spears and green beans grill well and can complement the flavors in a fajita. Boneless, skinless chicken breast works well for the meat, because they are simple to grill and don't require deboning. Leave the chicken whole for grilling, but slice vegetables into 1/4- to 1/2-inch slices before you begin the fajita preparation.

Soak In the Flavor

• A marinade infuses the chicken and vegetables with flavor, helping your fajitas achieve their best taste. Begin with a basic marinade of equal parts lime juice and olive oil. Add in your favorite fajita spices to taste, such as cumin, fresh cilantro, chili powder, red pepper flakes, crushed garlic and salt. Soak the chicken in the marinade for at least 10 minutes, but preferably overnight. Marinate the vegetables in a separate container for 10 minutes before you grill. If you want to baste the chicken with marinade, reserve a small amount in a separate container just for that purpose. It's not safe to reuse marinade that has held raw meat or vegetables.

Fire Up the Grill

• You can grill chicken fajitas indoors on a grill pan or you can use an outdoor grill. Heat the pan or grill to about 350 degrees Fahrenheit. Grill the chicken for about 10 minutes on each side, basting with the reserved marinade, or until the internal temperature of the chicken reaches 165 F. Avoid flipping more than once so the chicken can develop nice blackened lines. Grill the vegetables in a grill pan or on a pan on a grill liner, tossing them occasionally, until they are lightly charred and cooked to the desired doneness. Slice the chicken into strips while the vegetables cook, then toss the chicken with the vegetables briefly so the fajita filling is warmed through.

It's All In the Toppings

• The toppings provide the additional flavor that make good fajitas into the best fajitas. Sour cream, guacamole and salsa are traditional toppings. You can use green or tomato salsa, or a mango salsa if you prefer a sweeter, more modern flavor. Hot pepper jellies also work well on fajitas. A sprinkle of cheese is another topping option. Use cheddar, pepper jack or your favorite hard cheese. Roll the filling and the toppings in a warm white or whole-wheat tortilla, or add an additional flavor kick by using a sun-dried tomato wrap.