Preparation:
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 surfact 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 2 minutes. Divide fajita mixture evenly among grilled rolls, then fold sides over. Serve with sour cream and sals |
