Pastrami Fajitas - cooking recipe

Ingredients

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

Preparation

Slice pastrami, peppers, cabbage, and zucchini into thin strips.
chop mushrooms.
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.
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 .