10oz boneless skinless Chicken breasts, cut lengthwise into 1x ½ -inch pieces
2 Green or Red bell peppers, thinly sliced
1 cup sliced onion
2 cups tomato wedges
4 warm ( 6-inch ) flour tortillas
Cowpoke Barbecue sauce
1 tsp. Vegetable oil
¼ cup chopped green onions
3 cloves garlic, finely chopped
1 can ( 14 ½ oz ) crushed tomatoes
½ cup Ketchup
¼ cup Water
¼ cup Orange juice
2 Tbs. cider vinegar
2 tsp. Chili sauce
Dash Worcestershire sauce
How to make it
Prepare cowpoke Barbecue Sauce.
Spray a large non-stick skillet with cooking spray. Heat over medium-high heat until hot. Brush chicken with ¼ cup barbecue sauce. Add to skillet. Cook and stir 3 minutes or until chicken is browned. Add peppers and onions. Cook and stir 3 minutes or until vegetables are crisp-tender and chicken is no longer pink. Add tomatoes. Cook 2 minutes or until heated through, stirring occasionally.
Serve with flour tortillas and remaining ¾ cup of Cowpoke Barbecue Sauce. Garnish with cilantro, if desired,
Cowpoke Barbecue Sauce
Heat oil in a large non-stick saucepan over medium heat until hot. Add onions and garlic. Cook and stir 5 minutes or until onions are tender. Reduce heat to medium-low. Cook 15 minutes, stirring occasionally.