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
Prepare Cowpoke Barbecue Sauce.
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.
Serve with warm flour tortillas and remaining 3/4 cup Cowpoke Barbecue
Sauce. Garnish with cilantro, if desired.
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.
in remaining ingredients. Reduce heat to medium-low. Cook for 15 minutes,
Makes 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