- 12
- 2 mins
4.6/5
(12 Votes)
Ingredients
- 12 Rhodes™ Texas rolls, thawed and risen
- 2 pounds boneless, skinless chicken, cut in 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 & pepper
Preparation
Step 1
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.