Chicken Fajita Rollups

Submitted by Swordbreaker

"Take Applebee's delicious chicken chipotle fajita recipe and wrap it up in a large flour tortilla with lettuce, cheeses and a simple pico de gallo and you've got an awesome meal. Found on www.recipelink.com"

 

• Ready In: 2hrs 20mins
• Ingredients: 32
• Yields: 4 Rollups
• Serves: 4

ingredients

• Marinade

• 2 cups water
• 1⁄3 cup soy sauce
• 3 tablespoons sugar
• 2 tablespoons salt
• 2 tablespoons white vinegar
• 1 tablespoon ground chipotle chile pepper or 1 1/2 teaspoons ground cayenne pepper
• 2 teaspoons hickory liquid smoke
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 4 chicken breast fillets

• Mexi-Ranch Dipping Sauce

• 1⁄2 cup mayonnaise
• 2 tablespoons minced onions
• 2 tablespoons diced tomatoes
• 1 tablespoon milk
• 1 tablespoon white distilled vinegar
• 2 teaspoons cilantro, minced
• 1 teaspoon canned green chili pepper
• 3 1⁄2 teaspoons paprika
• 1⁄2 teaspoon granulated sugar
• 1 pinch dill weed
• 1 pinch cumin
• 1 pinch cayenne pepper

• Pico de Gallo

• 2 medium tomatoes, diced
• 1⁄3 cup red onion, diced
• 1 jalapeno, seeded and diced
• 2 teaspoons lime juice
• 2 teaspoons minced fresh cilantro
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 40 inches flour tortillas
• 2 cups Mexican blend cheese, shredded

directions

1. Mix the ingredients listed for the marinade. Make sure the sugar has been stirred until dissolved. Add the chicken breasts in bowl with the marinade. Marinate the chicken for 2 hours in a covered bowl.
2. While the chicken marinates, make the dipping sauce by combining the dipping sauce ingredients. Stir well and chill in covered bowl.
3. Combine the ingredients listed for the pico de gallo. Chill in covered bowl as well, so the flavors mingle!
4. Build each roll-up with a large tortilla in a large skillet with low heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla.
5. When the cheese begins to melt, take the tortilla out of the pan. Sprinkle about 1 c of shredded lettuce in a strip across the tortilla center, followed by about 3 Tbsp of the pico de gallo.
6. Slice one grilled chicken breast into bite-sized chunks and arrange the chicken on the lettuce. Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up and serve with a small dish of the dipping sauce.