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6 Rhodes Texas rolls, thawed
Flour

Filling:
2 tbsp olive oil
2 garlic cloves, minced
8 oz fresh mushrooms, halved
1 small onion, wedged
1 green pepper sliced
1 yellow pepper, sliced
1 red pepper, sliced
1/2 c fresh snow peas
1 tbsp fresh chopped cilantro
Thyme, oregnao, basil, salt and pepper

Using a little flour and a rolling pin, roll each roll into a flat round shape, about 10-12 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 pan 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 in medium high heat. Add mushrooms and onions and stir fry about 2 minutes. Addvegetables and desired seasonings. Continute 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.