Prepare fajitas by cooking as desired, then chop up into bite-sized
pieces. First dampen tortillas with water, then soften voer warm
griddle. Lay tortilla flat, spoon on fajita pieces, and toll
tightly--pin closed with a toothpick. Heat oil in a skillet; fry
tortilla roll in skillet until crisp and golden brown--drain on paper
towel. Remove toothpick, serve with a spoon of guacamole and sour
cream on top.
Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
