BBQ CHICKEN FAJITAS

BBQ Chicken Fajitas image

Try a new twist on the fajita using barbeque sauce. These are sure to impress all members of the family!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 8

Previous Next

Ingredients

1 package (1 oz) Old El Paso™ 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 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package

Steps:

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.

Nutrition Facts : Calories 370, Carbohydrate 46 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 2 Fajitas, Sodium 1320 mg, Sugar 12 g, TransFat 1 1/2 g