Grilled Chicken Fajitas

These freshly grilled tortillas are perfect for wrapping up and blending all your favorite veggies and meat into one great meal.

Prep: 20 min | Grill: 2 min | Yield: 12 servings

Ingredients

• 12 Rhodes™ Texas rolls, thawed and risen
• 2 pounds boneless, skinless chicken, cut into strips
• 1 small onion, sliced
• 1 cup sliced mushrooms
• 1 red bell pepper, in strips
• 1 teaspoon garlic powder
• 1/4 cup chopped cilantro
• 1 tablespoon oil
• 1 green bell pepper, in strips
• 1 medium zucchini, sliced
• 2 teaspoons cumin
• Salt and pepper

Instructions

1. Thaw rolls according to instructions on bag.
2. Sauté chicken and onion in oil until cooked and tender. Add remaining fajita ingredients. Sauté, stirring constantly, for 5 minutes.
3. Roll out dough on a lightly floured surface to 8 inches in diameter. Grill flattened rolls until sides are golden brown. Turn when tops are bubbly. To prevent burning prick bubbles larger than a quarter. Time varies according to grill's temperature but should take less than two minutes.
4. Divide fajita mixture evenly among grilled rolls, then fold sides over.
5. Serve with sour cream and salsa.

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv