Vegetable Fajita

Serves: 6
Total Calories: 212


6 Rhodes Texas Rolls , thawed

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 pea
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.

Nutritional Facts:

Serves: 6
Total Calories: 212
Calories from Fat: 65

This Vegetable Fajita recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.

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