Vegetable Fajita


Serves: 6
Total Calories: 216
Yield: 10

Ingredients

6 Rhodes White Texas Rolls , thawed
flour
FILLING
2 tablespoons olive oil
2 cloves garlic, minced
8 ounces fresh mushrooms, halved
1 small onion, wedged
1 green pepper, sliced
1 yellow pepper, sliced
1 red bell pepper, sliced
1/2 cup fresh snow pea
1 tablespoon fresh chopped cilantro
seasonings - thyme, oregano, basil, salt & pepper

Directions:

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: 216
Calories from Fat: 70

This Vegetable Fajita recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.


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Chicken Filled Stuffing Rolls
Chicken N Rhodes Pot Pie
Chicken Salad Stuffed Breadsticks
Chicken Verde Loaf
Chili Cheese Bundles
Chili Cheese Rolls
Crab Empanadas
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Curly Dogs
Deli Stromboli
Football Hero Sandwich
Garden Pockets
Garden Veggie Bundles
Gourmet Turkey Rolls
Grilled Buffalo Chicken Wrap
Grilled Chicken Fajitas
Grilled Chicken Pesto Flatbreads
Grilled Chicken Quesadillas
Grilled Hawaiian Quesadillas
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Ham and Cheese Bread
Ham and Cheese Strata
Ham and Cheese Stromboli
Ham and Cheese Tart
Ham and Swiss and Broccoli Braid
Hamburger Filled Buns
Hot Diggity Dogs
Italian Panini
Italian Sausage Braid
Italian Sausage Pie
Italian Waffles
Meatball Muffins
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