Chicken Fajita Rollups
- Ready In:
- 2hrs 20mins
- Ingredients:
- 32
- Yields:
-
4 Rollups
- Serves:
- 4
ingredients
-
Marinade
- 473.18 ml water
- 78.78 ml soy sauce
- 44.37 ml sugar
- 29.58 ml salt
- 29.58 ml white vinegar
- 14.79 ml ground chipotle chile pepper or 7.39 ml ground cayenne pepper
- 9.85 ml hickory liquid smoke
- 9.85 ml garlic powder
- 4.92 ml onion powder
- 4.92 ml ground black pepper
- 4 chicken breast fillets
-
Mexi-Ranch Dipping Sauce
- 118.29 ml mayonnaise
- 29.58 ml minced onions
- 29.58 ml diced tomatoes
- 14.79 ml milk
- 14.79 ml white distilled vinegar
- 9.85 ml cilantro, minced
- 4.92 ml canned green chili pepper
- 17.25 ml paprika
- 2.46 ml granulated sugar
- 0.25 ml dill weed
- 0.25 ml cumin
- 0.25 ml cayenne pepper
-
Pico de Gallo
- 2 medium tomatoes, diced
- 78.78 ml red onion, diced
- 1 jalapeno, seeded and diced
- 9.85 ml lime juice
- 9.85 ml minced fresh cilantro
- 1.23 ml salt
- 1.23 ml ground black pepper
- 40 inch flour tortillas
- 473.18 ml Mexican blend cheese, shredded
directions
- 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.
- While the chicken marinates, make the dipping sauce by combining the dipping sauce ingredients. Stir well and chill in covered bowl.
- Combine the ingredients listed for the pico de gallo. Chill in covered bowl as well, so the flavors mingle!
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
Swordbreaker
Live Oak, Florida