• 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 3 1/2- or 4-quart slow cooker stir together the water, mustard, and fajita seasoning. Add stir-fry strips, stirring to coat.

  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Using a slotted spoon, transfer meat to a cutting board. Discard cooking liquid. Use two forks to pull meat apart into shreds.

  • Divide meat mixture evenly among the warmed tortillas. Top each tortilla with sweet peppers and, if desired, cilantro and/or green onions. Roll up tortillas. Using a serrated knife, cut filled tortillas crosswise into bite-size pieces. If desired, secure each bite with a decorative toothpick.


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

Nutrition Facts

60 calories; 2 g total fat; 0 g saturated fat; 12 mg cholesterol; 311 mg sodium. 6 g carbohydrates; 0 g fiber; 5 g protein; 146 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12;