Applebee's Chicken Fajita Rollup
A deliciously grilled chicken breast, topped with sizzling fajita vegetables, wrapped in a warm tortilla for a flavorful and satisfying meal.
Servings 4
Ingredients
Marinade
- 2 cups of water
- 1/3 cup of tamari
- 3 tbsp. sugar
- 2 tbsp. salt
- 2 tbsp. white vinegar
- Ground chipotle chili 1 tablespoon
- Add 2 tsp. of liquid hickory smoke
- 2 tablespoons paprika
- 2 teaspoons of dried minced garlic
- A single teaspoon of dried onion powder
- 1 tsp. of freshly ground black pepper
- 4 breasts of chicken, deboned and skinless
Mexi-Ranch Dipping Sauce
- Half a cup of mayonnaise
- 2-tablespoons of finely chopped onions
- Tomatoes, diced, 2 tbsp.
- 1 tablespoon buttermilk
- Dissolve 1 tablespoon of white vinegar
- 2 tsp. of chopped fresh coriander
- Green chili pepper, 1 teaspoon
- 3/4 teaspoon paprika
- Half a teaspoon of sugar, a quarter of a teaspoon of salt, and a pinch of dried dill herb
- 1 tsp. cumin
Instructions
- Please note that marinating is essential and can take up to two hours, so plan accordingly.
- In a medium bowl, combine all of the ingredients for the marinade. To ensure that the sugar is completely dissolved, give it a good stir. To the marinade, add four chicken breasts, cover, and place in the refrigerator for two hours. It's important not to let the chicken marinate for much longer than that, otherwise, it can end up getting tough.
- To make the dipping sauce, combine all of the ingredients in a medium bowl and set aside while you marinate the chicken. After a thorough stirring, cover, and place in the refrigerator to chill. Because of this, all of the flavors will be able to grow.
- Mix pico de gallo ingredients; cover and refrigerate.
- Prepare the fajita rollups by preheating the grill to medium and high temperatures. Cook the chicken breasts on the grill for 4 to 7 minutes per side, or until they reach the desired doneness.
- To begin assembling each burrito, place a big flour tortilla in the bottom of a large skillet and cook it over low heat. As the tortilla is heating up in the skillet, sprinkle approximately a half cup's worth of the blended cheeses over the top of it. After the cheese has started to melt, take the tortilla out of the pan and set it aside. After spreading approximately one cup's worth of shredded lettuce in a strip down the middle of the tortilla, spread approximately three tablespoons' worth of pico de gallo on top of the lettuce. After grilling one chicken breast, cut it into bite-sized pieces, and then put the pieces of chicken on top of the lettuce. After first rolling the tortilla from the bottom up, the ends of the tortilla should be folded over the filling. Make a cut in the center of the roll-up in the form of a diagonal line, and serve with a small dish of the Mexi-Ranch dipping sauce on the side.