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Vegetable Fajita |
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Serves: 6 Print this RecipeServing: 1 fajita 6 Rhodes texas rolls, thawed Flour FILLING: 2 tablespoons olive oil 2 cloves garlic, minced 8 ounces fresh mushrooms, halved 1 small onion, wedged 1 green bell pepper, sliced 1 yellow bell pepper, sliced 1 red bell pepper, sliced 1/2 cup fresh snow peas 1 tablespoon fresh chopped cilantro Seasonings - thyme, oregano, basil, salt and pepper Using a little flour and a rolling pin, roll each roll into a flat, round shape, about 10 to 12-inches in diameter (the smaller the circle, the thicker the grilled bread.) Turn dough over often as you roll it out. Place on a medium high heated BBQ grill, or a grill on your stove top. Grill 30-45 seconds on each side or until golden brown lines appear. Remove from heat immediately. Heat oil and garlic on medium high heat. Add mushrooms and onions and stir fry about 2 minutes. Add vegetables and desired seasonings. Continue to stir-fry everything for another 3 minutes. Place immediately on grill bread and wrap it up. To make wraps more pliable, microwave on high for 20 seconds. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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