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BBQ Rotisserie Chicken Fajitas
When dinner needs to happen fast, this sweet and smoky twist on a classic hits the spot. You'll use shredded rotisserie chicken to skip the long cooking process, tossing it with crisp bell peppers and onions in a savory seasoning blend. A generous pour of barbecue sauce ties the filling together in just a few minutes on the stove. It's a fun, flavor-packed meal that skips the heavy prep work, ready to be wrapped in warm flour tortillas.
Equipment
- Stovetop
- Skillet
Ingredients
- 1 package (1 oz) 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 lengthwise and sliced
- 1 tablespoon vegetable oil
- 2 cups cut-up shredded deli rotisserie chicken
- ½ cup barbecue sauce
- 10 flour tortillas for soft tacos and fajitas (6 inch), heated as directed on package
Instructions
- 1Pour the fajita seasoning mix into a large resealable plastic bag. Add the sliced red bell pepper, green bell pepper, and onion. Seal the bag tightly and shake well to coat the vegetables evenly. Coating them in the bag ensures the spices stick to the veggies rather than burning on the dry pan.
- 2Warm the vegetable oil in a large nonstick skillet over medium-high heat. Add the seasoned vegetables and cook for 3 to 4 minutes, stirring frequently. Scrape up any spices from the bottom of the pan so they don't burn and turn bitter. Cook until the peppers and onions are just tender.
- 3Stir the shredded rotisserie chicken and barbecue sauce into the skillet. Cook and stir for another 2 to 3 minutes until the chicken and sauce are completely heated through.
- 4Scoop about a half cup of the warm chicken and vegetable mixture down the center of each heated flour tortilla. Fold up the bottom edge and roll the tortilla tightly.
Notes
- Swap: You can use leftover grilled chicken or baked chicken breasts instead of rotisserie chicken.
- Storage: Keep leftover filling in an airtight container in the fridge for up to 3 days. Store tortillas separately.
- Reheat: Warm the chicken and vegetable mixture gently on the stove over medium-low heat until heated through.