Preheat the oven to 350°F. Place the red pepper in the oven and roast for about 40 minutes. Turn the pepper a quarter turn about every ten minutes so that it roasts evenly. Remove the roasted pepper from the oven and place in a paper bag, closing the top. Allow the pepper to cool.

Once cool the skin of the pepper will slip off easily. Remove the seeds and slice the pepper very thin.

Heat a large non-stick skillet over medium-high heat. Once the pan is hot, drain the onions and add them to the pan. Stir frequently. As the excess water begins to evaporate, spray lightly with the olive oil.

Continue to cook until the onions are completely brown. If they cook too fast, reduce the heat to keep them from burning.

When the onions are well browned and limp, add the sliced roasted red bell pepper. Stir and increase the heat to medium-high and add the chicken, salt and cumin. Cook until the outside of the chicken strips are slightly browned.

Place a second skillet on another burner over high heat.

Add the water to the pan with the chicken mixture and cook, stirring frequently. The water will evaporate quickly and when there is only about a tablespoon left, remove the pan from the burner.

Place a tortilla in the second heated pan for about 5 - 10 seconds, turning once so that the tortilla is soft. Remove and repeat with a second tortilla. Layer the two corn tortillas together and fill with 1/4 of the fajita mixture, top with 2 teaspoons non-fat sour cream (optional) and 1 tablespoon cilantro leaves.

Repeat for the other three fajitas and serve.