• 7 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Lightly coat a large skillet with cooking spray; heat skillet over medium-high heat. Add chicken and cook until brown on both sides. Drain off fat. Transfer chicken to a 1 1/2-quart slow cooker.

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  • In a small bowl combine mustard, the water, and fajita seasoning. Pour mixture over chicken, stirring to coat.

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  • Cover and cook on low-heat setting for 7 to 8 hours or on high-setting for 3 1/2 to 4 hours. Remove chicken from cooker. Discard cooking juices. Using two forks, pull chicken apart into shreds; discard bones.

Instructions Checklist
  • To serve, divide shredded chicken among tortillas. Top with sweet pepper strips and, if desired, onions. Roll up tortillas. Using a serrated knife, cut each roll-up into five slices. If desired, skewer with decorative picks and serve with cilantro and salsa.

*Tip:

If using salt-free Fiesta Lime seasoning blend, add 1/2 teaspoon salt.

**Tip:

To warm tortillas, preheat oven to 350°F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until heated through.

Nutrition Facts

44 calories; 1 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 13 mg cholesterol; 129 mg sodium. 37 mg potassium; 5 g carbohydrates; 1 g fiber; 0 g sugar; 3 g protein; 0 g trans fatty acid; 158 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 3 mcg folate; 0 mcg vitamin b12; 14 mg calcium; 0 mg iron;

Reviews

7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0