Tuesday, July 30, 2013

BBQ Chicken Fajitas


1 package (1 oz)  fajita seasoning mix
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin strips
1 large onion, cut in half and sliced
1 tablespoon vegetable oil
2 cups cut-up shredded deli rotisserie chicken
1/2 cup barbecue sauce
10  flour tortillas for soft tacos and fajitas (6 inch; from 8.2-oz package), heated as directed on package


Place fajita seasoning mix in gallon-size resealable food-storage plastic bag. Place vegetables in bag; seal. Shake vegetables until evenly coated.


In 12-inch nonstick skillet, heat oil over medium-high heat. Add vegetables; cook and stir, scraping any seasoning mix from bottom of skillet, 3 to 4 minutes or until vegetables are almost crisp-tender. Stir in chicken and barbecue sauce. Cook and stir 2 to 3 minutes longer or until chicken and sauce are heated through.


Fill each tortilla with about 1/2 cup of mixture.

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