Thinly sliced flank steak, peppers, sherry and barbecue sauce are cooked and served in warm tortillas for an easy, delicious entrée.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. oil
1 cup thin green pepper strips
1 cup thin red pepper strips
1 beef flank steak (1 lb./450 g), thinly sliced
1 Tbsp. dry sherry
1/3 cup Bull's-Eye Bold Original Barbecue Sauce
8 small flour tortillas, warmed
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How do I make it ?
Heat oil in large skillet on medium-high heat. Add peppers; cook and stir 3 min. or until softened. Remove peppers from skillet with slotted spoon; set aside.
Add meat to skillet; cook and stir 5 min. or until no longer pink.
Return peppers to skillet. Stir in sherry. Bring to boil; simmer on medium-low heat 5 min. Stir in barbecue sauce; cook just until heated through, stirring occasionally. Spoon onto tortillas; roll up.
Kraft Kitchen Tips!
Serve with a mixed green salad tossed with your favourite Kraft Dressing and a whole wheat roll.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 5 g
Cholesterol 60 mg
Sodium 680 mg
Carbohydrate 48 g
Fibre 4 g
Sugars 13 g
Protein 38 g
4 servings, 2 fajitas (204 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.