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- Nonstick cooking spray
- 1 package chicken, pork, or beef stir-fry strips
- 1/2 cup water
- 1/2 cup spicy brown mustard
- 4 teaspoons fajita seasoning
- 5 7 - 8 flour tortillas, warmed*
- 1 red, green, and/or yellow sweet pepper, seeded and cut into thin strips
- Snipped fresh cilantro and/or sliced green onion (optional)
1. Lightly coat a large skillet with nonstick cooking spray. Heat over medium-high; add stir-fry strips. Cook and stir until browned. Drain off fat.
2. For sauce, in a 1-1/2-quart slow cooker combine water, mustard, and fajita seasoning. Add browned chicken, pork, or beef, stirring to coat with sauce.
3. Cover and cook on low-heat setting, if available, for 6 to 7 hours. Using a slotted spoon, remove meat from cooker. Use two forks to shred meat. Discard juices in cooker.
4. Divide meat mixture evenly among the warmed tortillas. Top with sweet pepper strips and, if desired, cilantro and/or green onion. Roll up tortillas. Using a serrated knife, cut filled tortillas crosswise into bite-size pieces. If desired, skewer with decorative toothpicks. makes about 25 appetizers.
- To warm tortillas, stack tortillas and wrap tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through.
- Some 1-1/2-quart slow cookers include variable heat settings; others offer only one standard (low) setting. The 1-1/2-quart slow cooker recipes in this book were only tested on the low-heat setting, if one was present.
- cal. (kcal) 47,
- Fat, total (g) 1,
- chol. (mg) 13,
- carb. (g) 4,
- pro. (g) 5,
- vit. A (IU) 340,
- vit. C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 131,
- Potassium (mg) 55,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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