Nutrition per serving may change if servings are adjusted.
1 Nonstick cooking spray
1 pound packaged chicken, pork, or beef stir-fry strips
½ cup water
½ cup spicy brown mustard
4 teaspoons fajita seasoning
5 7 to 8-inch low-carb flour tortillas, warmed (see Tips)
1 cup red, green, and/or yellow sweet pepper, seeded and cut into thin strips
1 teaspoon Snipped fresh cilantro and/or sliced green onion (optional)
Lightly coat a large skillet with cooking spray. Heat skillet over medium-high; add stir-fry strips. Cook and stir until brown. Drain off fat.
In a 1- ½-quart slow cooker, stir together water, mustard, and fajita seasoning. Add stir-fry strips, stirring to coat.
Cover and cook on low-heat setting for 6 to 7 hours. If no heat setting is available, cook for 6 to 7 hours. Using a slotted spoon, transfer meat to a cutting board. Discard cooking liquid. Using two forks, pull meat apart into shreds.
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.
Tips: To warm tortillas, stack tortillas and wrap tightly in foil. Heat in a 350-degree F oven about 10 minutes or until heated through.
For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.