Pastrami Fajitas

• 4 ounces sweet bell peppers, red Orange, Yellow
• 4 ounces white cabbage
• 4 ounces zucchini, small yellow, green
• 4 ounces mushrooms, baby Portabella
• 4 ounces pastrami
• 1/2 tablespoon grapeseed oil
• 1/2 tablespoon extra virgin olive oil
• 1 dash lemon-pepper seasoning
• 1 dash italian seasoning
• 1 cup fresh spinach, chopped
• 4 tortillas, flour multigrain

1. Slice pastrami, peppers, cabbage, and zucchini into thin strips.
2. chop mushrooms.
3. heat oils in nonstick copper pan on medium. Add cabbage, lemon-pepper and Italian seasonings. Cook 3 minutes covered, toss occasionally. Add peppers cook 3 minutes more covered tossing occasionally. Add Zucchini cook 2-3 minutes covered tossing occasionally. Add Pastrami cook 2 -3 minutes keep covered tossing occasionally. Turn off heat add spinach, toss. Cover for 30 seconds, toss, cover for 1 minute more.
4. Roll 6 ounces of this mixture into a Multi-grain Flat Bread Wrap or in a Multi-grain Tortilla warmed. Serve plain or with a dipping sauce such as Fat-Free Greek Yogurt lime zest. Makes 3 6 ounce servings .

sweet bell peppers, white cabbage, zucchini, mushrooms, pastrami, grapeseed oil, extra virgin olive oil, lemonpepper seasoning, italian seasoning, fresh spinach, tortillas

Taken from www.food.com/recipe/pastrami-fajitas-528059 (may not work)