Mexican Chicken Wrap Chicken Fajita Applebees Copycat Recipes

APPLEBEES CHICKEN FAJITA ROLLUP

Applebees Chicken Fajita Rollup image

Todd Wilbur's recipe for Applebees Chicken Fajita Rollup. (Love ya, Todd!) The Menu Description: "A large flour tortilla topped with melted Monterey Jack and cheddar cheeses, grilled chipotle chicken, shredded lettuce and pico de gallo. Rolled, sliced and served with a Mexi-Ranch dipping sauce. Recipe created by Todd Wilbur www.TopSecretRecipes.com.

Provided by gailanng

Categories Chicken Breast

Time 2h14m

Yield 4 serving(s)

Number Of Ingredients 36

Ingredients

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

Steps:

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

MEXICAN CHICKEN WRAP * CHICKEN FAJITA * APPLEBEE'S COPYCAT

Mexican Chicken Wrap * Chicken Fajita * Applebee's Copycat image

Here's a south-of-the-border lunch or snack, compliments of All You (a new magazine). Use less or more hot sauce depending on how much SpIcE you like!

Provided by Debber

Categories Lunch/Snacks

Time 15m

Yield 4 tortillas, 4 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup salsa (mild or hot)
1/2 cup sour cream (softened) or 1/2 cup cream cheese (softened)
4 (10 inch) flour tortillas
1 1/2 cups grated cheddar cheese
1 tablespoon oil
2 cups chicken meat
1 1/2 teaspoons hot sauce (you decide)
salt, to taste
2 cups finely chopped iceberg lettuce
1 cup chopped tomato

Steps:

In a small bowl, mix salsa and mayo; set aside.
Preheat oven to 350; arrange tortillas on two baking sheets; sprinkle with cheese; bake for five minutes (cheese melts).
While that's cooking, warm oil in large skillet on medium-high; add chicken, sauce and salt and stir-fry until cooked through.
Place tortillas on counter, top with lettuce, chicken, tomatoes; roll up, cut in half and serve with the mayo-salsa dip.
OPTIONS: Black or green olives.
SUBSTITUTIONS: Crab or shrimp instead of chicken, romaine lettuce for the iceberg, Monterey Jack for the Cheddar, corn instead of flour tortillas.

Nutrition Facts : Calories 560.2, Fat 32.9, SaturatedFat 12.2, Cholesterol 52.1, Sodium 1261, Carbohydrate 49.4, Fiber 3.9, Sugar 6.8, Protein 18.1

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