Chicken Fajitas with Cowpoke Barbecue Sauce



  • 1 cup Cowpoke Barbecue Sauce, divided
  • Nonstick cooking spray
  • 10 ounces boneless skinless chicken breasts, cut lengthwise into 1 x 1/2-inch pieces
  • 2 green or red bell peppers, thinly sliced
  • 1 cup sliced onion
  • 2 cups tomato wedges
  • 4 (6-inch) warm flour tortillas

Cowpoke Barbecue Sauce

  • 1 teaspoon vegetable oil
  • 3/4 cup chopped green onions
  • 3 cloves garlic, finely chopped
  • 1 (14 1/2 ounce) can crushed tomatoes
  • 1/2 cup ketchup
  • 1/4 cup water
  • 1/4 cup orange juice
  • 2 tablespoons cider vinegar
  • 2 teaspoons chili sauce
  • Dash Worcestershire sauce


  1. Prepare Cowpoke Barbecue Sauce.
  2. Fajitas: Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Brush chicken with 1/4 cup barbecue sauce. Add to skillet. Cook and stir for 3 minutes or until chicken is browned. Add peppers and onion. Cook and stir for 3 minutes or until vegetables are crisp-tender and chicken is no longer pink. Add tomatoes. Cook for 2 minutes or until heated through, stirring occasionally.
  3. Serve with warm flour tortillas and remaining 3/4 cup Cowpoke Barbecue Sauce. Garnish with cilantro, if desired.
  4. Cowpoke Barbecue Sauce: Heat oil in large nonstick saucepan over medium heat until hot. Add onions and garlic. Cook and stir for 5 minutes or until onions are tender.
  5. Stir in remaining ingredients. Reduce heat to medium-low. Cook for 15 minutes, stirring occasionally.

Yield: 4 servings; 2 cups sauce

Nutrients per serving: Calories 310; % calories from fat 18%; Total Fat 6 g; Sat. Fat 1 g; Protein 20 g; Carbohydrates 47 g; Cholesterol 36 mg; Sodium 736 mg; Dietary Fiber 4 g

Dietary exchanges: 1 1/2 Starch; 2 Meat; 2 1/2 Vegetable

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