Cinco De Mayo Fajita Roll-Ups

One skirt steak marinated and dusted with B&B Season All

1 white onion cut into thin rings

1 green bell pepper cut into thin rings

1 red bell pepper cut into thin rings

1 yellow bell pepper cut into thin rings

Sliced roma tomato

1 lime cut in half

(FILLING FOR THE FAJITA ROLL)

½ half fine chopped onion

1 bunch cilantro fine chopped

3 garlic clove fine chopped

Juice from one lime

2 tea spoons olive oil

Salt and pepper to taste

All ingredients tossed in a bowl

Grill fajitas over high heat until it reaches 165 using B&B Mesquite Lump Charcoal

Remove from heat and rest

Toss cut vegetables in remaining marinade and grill to desired doneness

Lay out fajita put in the filling and roll up tightly Slice the fajitas and you will have the rolls. Put the grilled vegetables on bottom of plate Place the rounds of fajita on top of the vegetables and pour the juice from the fajita to finish