Combine lime juice with garlic powder, chili powder, cumin, oil, honey and salt in a large resealable bag. Add chicken. Massage bag until chicken is well coated. Refrigerate 1 hour or overnight.
Soak skewers in warm water for 20 min. Preheat barbecue to medium.
Lay chicken on a cutting board. Divide pepper strips, placing on the edge of each scallopini. Starting with filling edge, roll up in jelly-roll fashion and thread 2 rolls onto each skewer.
Oil grill. Barbecue chicken, lid closed, until springy when touched, 6 minutes per side. Meanwhile, grill tortillas 30 seconds per side.
Lay 1 scallopini roll on each tortilla. Top with cilantro, cheddar and sour cream. Squeeze lime overtop.
Wrap and slice in half.