Beef-and-Chicken Fajitas with Peppers and Onions

Save some money and ditch a Mexican restaurant in favor of a home-cooked meal. Meat and vegetables for these colorful fajita wraps are marinated in a savory mixture of lime, garlic and other seasonings, which gives them a unique taste.
To make the marinade, combine the first 10 ingredients in a large bowl; set aside.To make the fajitas, cut the fat from the steak. Place the lozenges on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zippered plastic bag. Cover and marinate in the refrigerator for 4 hours or overnight, turning occasionally. Combine the remaining marinade, bell pepper, and onion in a zippered plastic bag. Cover and leave to marinate in the refrigerator for 4 hours or overnight, turning occasionally.Cook on the grill.Remove the steak and chicken from the bag; drain the marinade. Remove the vegetables from the bag; leave the marinade. Pour the remaining marinade into a small saucepan; set aside. Place the steak, chicken, and vegetables on a grill rack greased with cooking spray; cook for 8 minutes on each side or until desired browning.Wrap the tortillas tightly in foil; place the bag of tortillas on the grill rack for the last 2 minutes of cooking. Bring the remaining marinade to a boil. Slice the steak and chicken diagonally across the fibers into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with the remaining marinade.Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold the tortilla over the filling. Garnish with coriander sprigs if desired. Serve immediately.