INGREDIENTS
1
cup Cowpoke Barbecue Sauce (recipe), divided
Nonstick cooking spray
10
ounces boneless skinless chicken breasts, cut lengthwise into 1X1/2-inch pieces
2
medium green or red bell peppers, thinly sliced
1
cup sliced onion
2
cups tomato wedges
4
(6-inch) warm flour tortillas
Fresh cilantro for garnish (optional)
PREPARATION:
- Prepare Cowpoke Barbecue Sauce; set aside.
- Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Reserve 3/4 cup barbecue sauce. Brush chicken with remaining 1/4 cup barbecue sauce. Add to skillet. Cook and stir 3 minutes or until chicken is browned.
- Add peppers and onion to skillet. Cook and stir 3 minutes or until vegetables are crisp-tender and chicken is no longer pink.
- Add tomatoes. Cook 2 minutes or until heated through, stirring occasionally.
- Serve with warm flour tortillas and reserved 3/4 cup Cowpoke Barbecue Sauce. Garnish with fresh cilantro, if desired.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
1 fajita with 3 tablespoons barbecue sauce
Sodium
736 mg
Protein
20 g
Fiber
4 g
Carbohydrate
47 g
Cholesterol
36 mg
Saturated Fat
1 g
Total Fat
6 g
Calories from Fat
18 %
Calories
310
DIETARY EXCHANGE:
Meat
2
Vegetable
2-1/2
Starch
1-1/2
