Tex-Mex Pulled Chicken

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2 medium tomatoes, quartered

2 jalapeno peppers, halved and seeded

1 medium white onion, cut into 8 wedges

1 red bell pepper, halved and seeded

1 yellow bell pepper, halved and seeded

2 tablespoons olive oil 

1 teaspoon dried oregano 

1 teaspoon chili powder 

1/2 teaspoon ground cumin 

Kosher salt and freshly ground black pepper 

1 pound thin chicken cutlets

12 flour tortillas 

2 limes, 1 juiced, 1 cut into 8 wedges, for serving

8 ounces salsa

8 ounces sour cream

8 ounces crumbled cotija cheese 

Fresh cilantro leaves, for serving