Serves: 12
Total Calories: 220
Yield: 12
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 surface 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 two minutes. Divide fajita mixture evenly among grilled rolls, then fold sides over. Serve with sour cream and salsa.
This Grilled Chicken Fajitas recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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