Grilled Chicken Fajita

Course : Chicken
Serves: 12
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12 pieces rhodes texas rolls -- thawed and risen
2 pounds boneless skinless chicken -- cut in strips
1 small onion -- sliced
1 cup sliced mushrooms
1 medium red bell pepper -- in strips
1 tablespoon garlic powder
1/4 cup chopped cilantro
1 tablespoon oil
1 medium green bell pepper -- in strips
1 medium zucchini -- sliced
2 teaspoons cumin
1 teaspoon salt and pepper

Preparation / Directions:

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

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