- 1 tablespoon Wesson® Pure Vegetable Oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
- 1 medium red onion, sliced into rings
- 1 medium green bell pepper, cut into thin strips
- 1 medium red bell pepper, cut into thin strips
- 1 cup Hunt's® Barbecue Sauce
- 8 (8 inch) flour tortillas, warmed
- sour cream (optional)
- Heat oil in a large skillet. Saute chicken with onion and peppers until chicken is no longer pink and vegetables are crisp tender, about 10 minutes.
- Add BBQ sauce; mix well. Divide chicken mixture evenly between tortillas. Serve with sour cream, if desired.