No need to wait for a weekend cookout to enjoy these tasty BBQ chicken fajitas. A 15-minute prep time and easy cleanup make this a weeknight winner.
What You Need
Original recipe yields 4 servings
1 lb. boneless skinless chicken breast s, cut into strips
1 each green and red pepper, cut into strips
1 onion, cut into thin wedges
1/2 cup BULL'S-EYE Brown Sugar & Hickory Barbecue Sauce
8 flour tortillas (6 inch), warmed
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup TACO BELL® Thick & Chunky Salsa
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Heat grill to medium-high heat.
Combine chicken, vegetables and barbecue sauce. Let stand 5 min. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with fork or skewer. Spoon chicken mixture into pan; place pan on grill grate. Cover grill with lid.
Grill 20 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
Spoon chicken mixture onto tortillas; top with remaining ingredients. Roll up.
Substitute a stir-fry basket for the foil pan, reducing the grilling time to 7 to 10 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
Place chicken and vegetables in resealable plastic bag. Pour sauce into bag; seal bag. Use your fingers to massage the bag to evenly distribute the sauce.
Prepare using KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.