Prep
15-30 mins
Cook
15 MIN
Calories
490
Ingredients
1 tbsp
olive oil
1
red and yellow pepper, cut into strips
1/4 cup
Diana Sauce Gourmet Original BBQ Sauce
4
large flour tortillas
2 tbsp
fresh cilantro, divided
1/4 cup
light sour cream
1 tsp
fresh lime juice
1/2 cup
cherry tomatoes, quartered
1/2 cup
pitted Kalamata olives, cut in half
Instructions
Step 1
Heat oil in large skillet on medium heat. Add peppers; cook 5 min. or until crisp-tender, stirring frequently. Add barbecue sauce and Slow-Cooker Pulled Pork; mix well. Cook 5 min. or until heated through, stirring frequently.
Step 2
Meanwhile, cook tortillas, 1 at a time, in medium skillet on medium heat 1 min. on each side or just until warmed.
Step 3
Chop enough cilantro to measure 1 Tbsp.; mix with sour cream and lime juice until blended.
Step 4
Add tomatoes and olives to meat mixture; spoon onto tortillas. Top with remaining cilantro.
Step 5
Serve with sour cream mixture.