Preheat oven to 400 degrees F.

Heat oil in a large nonstick skillet over medium-high heat.

Add thinly sliced onion and red pepper strips to the skillet and cook for a few minutes.

Add coleslaw blend (cabbage slaw mix), garam masala, cumin seed, and red chili powder or cayenne pepper to the skillet.

Cook for 10 minutes, stirring frequently, until vegetables are crisp-tender.

Remove from heat and stir in the Cracker Barrel Shredded Tex Mex Cheese and 2 Tbsp of chopped fresh coriander (cilantro).

Flatten each slice of whole wheat bread with a rolling pin.

Spoon about 2 Tbsp of the vegetable mixture down one long side of each bread slice.

Roll up each bread slice, starting at the topped side.

Place the rolls, seam-sides down, on a parchment paper-covered baking sheet.

Spray the rolls with cooking spray.

Bake for 20 minutes, or until crisp and lightly browned.

Sprinkle with the remaining coriander.

Combine Kraft Rancher's Choice Dressing with garam masala in a small bowl.

Serve the rolls with the dressing mixture as a dipping sauce.