Thaw rolls according to instructions on bag. Saute chicken and onion in oil until cooked and tender. Add remaining fajita ingredients. Saute 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.
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