In a small bowl mix together the cayenne pepper, cumin, oregano, chili powder, garlic powder, and salt. Add in the juice from 1/2 a lime.
Slather the seasoning all over the chicken and allow to sit in the fridge, covered for 3-4 hours.
Remove the chicken from the fridge and allow to sit out for 15 minutes.
In a saute pan, over medium heat, add a few drizzles of olive oil. Toss in the peppers and onions. Season with salt and pepper. Sauté until slightly softened and just a bit charred. Will take about 10 minutes.
In another sauté pan, over medium heat, add in the chicken. I cut my pieces in half because they were thick and well I was hungry and wanted them to cook faster. Cook about 4-6 minutes per side or until the juices run clear.
Remove the chicken from the pan and allow to rest for a few minutes. Take two halves (save the other for a yummy salad for the next day) and cut into slices.
To assemble, lay a couple slices of cheddar on each wrap. Top with the hot chicken and peppers and onions. Fold up one end and the sides and roll to the end to the other end.