Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    rhodes texas rolls -- thawed and risen
  2             pounds  boneless skinless chicken -- cut in strips
  1              small  onion -- sliced
  1                cup  sliced mushrooms
  1                     red bell pepper -- in strips
  1         tablespoon  garlic powder
     1/4           cup  chopped cilantro
  1         tablespoon  oil
  1                     green bell pepper -- in strips
  1             medium  zucchini -- sliced
  2          teaspoons  cumin
                        salt and pepper

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

Nutritional Information:

26 Calories (kcal); 1g Total Fat; (40% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium