Chicken Fajita Rollup - America's Best Copycat Recipes

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Chicken Fajita Rollup

BAR and GRILLS > Applebee's


CHICKEN FAJITA ROLLUP
Applebee's Copycat Recipe

Marinade:
2 cups water
1/3 cup soy sauce
3 tablespoons sugar
2 tablespoons salt
2 tablespoons white distilled vinegar
1 tablespoon ground chipotle chile pepper
2 teaspoons hickory liquid smoke
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
4 boneless skinless chicken breasts, trimmed

Dipping Sauce:
1/2 cup mayonnaise
2 tablespoons minced onions
2 tablespoons diced tomatoes
1 tablespoon buttermilk
1 tablespoon white distilled vinegar
2 teaspoons minced fresh cilantro
1 teaspoon canned green chili pepper
3/4 teaspoon paprika
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1 pinch dried dill weed
1 pinch cumin
1 pinch cayenne pepper

Pico de Gallo:
2 medium tomatoes, diced
1/3 cup diced red onion
1 jalapeno, seeded and diced
2 teaspoons lime juice
2 teaspoons minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground black pepper

The Rest:
4 large flour tortillas
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
4 cups shredded iceberg lettuce


Note: (A maximum of 2 hour) marinating required, so allow for time.
Combine the marinade 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.

Combine pico de gallo ingredients; cover and chill.

To complete the fajita rollups, preheat 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 1/2 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 tablespoons 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, 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 Mexi-Ranch dipping sauce on the side.
 
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