These freshly grilled tortillas are perfect for wrapping up and blending all
your favorite veggies and meat into one great meal.
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
Thaw rolls according to instructions on bag.
Sauté chicken and onion in oil until cooked and tender. Add remaining fajita
ingredients. Sauté stirring constantly for 5 minutes.
Roll out dough on a lightly floured surface to 8 inches in diameter. Grill flattened
rolls till 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.
Divide fajita mixture evenly among grilled rolls, then fold sides over.
Serve with sour cream and salsa.
Servings: 12 | Prep Time: 20 min | Bake Time: 2 min
Recipe and photo credit: Rhodes International - rhodesbread.com