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Ingredients30 m servings 334 cals
Original recipe yields 5 servings (10 fajitas)
- 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.
Per Serving: 334 calories; 10.3 g fat; 45.6 g carbohydrates; 15.2 g protein; 28 mg cholesterol; 1073 mg sodium. Full nutrition
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