How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Bbq Chicken Fajitas?

You need 8 ingredients. The key ingredients include: 1 package (1 oz) Old El Paso(R) 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, and more.

Is Bbq Chicken Fajitas suitable as meat & poultry?

Yes, Bbq Chicken Fajitas falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Bbq Chicken Fajitas?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bbq Chicken Fajitas Recipe

Name: Bbq Chicken Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (1 oz) Old El Paso(R) 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(R) flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package

Bbq Chicken Fajitas – a delicious recipe with red bell pepper, green bell pepper, onion, vegetable oil, deli rotisserie chicken, barbecue sauce. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1167 kcal
Category
Meat & Poultry

Eats Now Editorial Team

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