Bbq Chicken Fajitas

• 1 package (1 oz) Old El Paso(R) 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 and sliced
• 1 tablespoon vegetable oil
• 2 cups cut-up shredded deli rotisserie chicken
• 1/2 cup barbecue sauce
• 10 Old El Paso(R) flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package

1. Place fajita seasoning mix in gallon-size resealable food-storage plastic bag. Place vegetables in bag; seal. Shake vegetables until evenly coated.
2. In 12-inch nonstick skillet, heat oil over medium-high heat. Add vegetables; cook and stir, scraping any seasoning mix from bottom of skillet, 3 to 4 minutes or until vegetables are almost crisp-tender. Stir in chicken and barbecue sauce. Cook and stir 2 to 3 minutes longer or until chicken and sauce are heated through.
3. Fill each tortilla with about 1/2 cup of mixture.

red bell pepper, green bell pepper, onion, vegetable oil, deli rotisserie chicken, barbecue sauce, flour tortillas

Taken from www.myrecipes.com/recipe/bbq-chicken-fajitas (may not work)