Applebee's® Chicken Fajita Rollup
Ingredients:
· Marinade:
2 cups water 1/3 cup soy sauce 3 T sugar 2 T salt 2 T white distilled vinegar 1 T ground chipotle pepper (or 1 ½ t ground cayenne pepper) 2 t hickory smoke flavoring 2 t paprika 2 t garlic powder 1 t onion powder 1 t ground black pepper 4 chicken breast fillets
a.. Mexi-ranch Dipping Sauce: ½ cup mayonnaise 2 T minced onion 2 T diced tomato 1 T buttermilk 1 T white distilled vinegar 2 t minced fresh cilantro 1 t canned green chili pepper ¾ t paprika ½ t granulated sugar ¼ t salt
Pinch dried dill weed
Pinch cumin
Pinch cayenne pepper
a.. Pico de Gallo: 2 medium tomatoes, diced 1/3 cup diced red onion 1 jalapeno, seeded and diced 2 t lime juice 2 t minced fresh cilantro ¼ t salt ¼ t ground black pepper 4 large flour tortillas 1 cup fancy shredded cheddar cheese 1 cup fancy shredded Monterey jack cheese 4 cups shredded iceberg lettuce
Directions:
The chicken needs to marinate for 2 hours, so make the marinade first by combining the ingredients in a medium bowl. Stir well until the sugar has dissolved. Add four chicken breasts to the marinade cover and chill for 2 hours. Don't let the chicken marinate for much more than that or it could get tough. While the chicken marinates, prepare the dipping sauce by combining the ingredients in a medium bowl. Stir well then cover and chill. This will allow all the flavors to develop nicely while parked in the fridge. The Pico de Gallo will also develop nicely in the fridge. Combine all those ingredients, then cover and chill it as well. When you're ready to make your roll-ups, preheat your grill to medium/high heat. Grill the chicken breast for 4 to 7 minutes per side or until done.
Build each roll-up by first laying a large flour tortilla in a large skillet over low-heat. Sprinkle about ½ cup of the combined cheeses over the surface of the tortilla while it heats up in the pan. When the cheese begins to melt, remove the tortilla from the pan. Sprinkle about 1 cup of shredded lettuce in a strip across the center of the tortilla, followed by about 3 T of Pico de Gallo. Slice one grilled chicken breast into bite-size chunks and arrange the chicken on the lettuce. Fold the ends of the tortilla over the filling, and 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 on the side.
Makes 4 servings
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